When you’re searching for a comforting yet healthful dish that never compromises on flavor, look no further than Vegan Spinach Artichoke Pasta. This creamy pasta dish takes the classic spinach and artichoke dip and transforms it into a hearty meal that’s quick, satisfying, and entirely plant-based. With the perfect combination of flavors, textures, and nutrition, this dish is not only delicious but also makes for a wonderful addition to your weeknight dinner repertoire or elegant gatherings.
Why We Love This Vegan Spinach Artichoke Pasta Recipe
What’s not to love about a recipe that combines comfort food with healthy, plant-based ingredients? Here are a few reasons why this Vegan Spinach Artichoke Pasta has secured a special place in our hearts (and stomachs):
Easily Adaptable: The recipe can be customized based on your taste preferences. Whether you want to add more vegetables or increase the thickness of the sauce, you have the flexibility to make it your own.
Nutrient-Dense Ingredients: Packed with spinach and artichokes, this dish brings in a wealth of vitamins and minerals without compromising on taste. The raw cashews provide healthy fats, while the nutritional yeast offers a cheesy flavor without the dairy.
Quick and Simple: With a straightforward cooking process and minimal prep work, this pasta dish can be ready on your table in just about 30 minutes. It’s perfect for busy weeknights or spontaneous get-togethers.
Crowd-Pleaser: This dish is bound to satisfy everyone at the table—whether they follow a vegan diet or not. The creamy texture and flavorful ingredients make it hard to resist.
Comfort Food: There’s something truly comforting about pasta, and with its creamy sauce and delightful textures, this Vegan Spinach Artichoke Pasta delivers all the warmth and satisfaction you crave without any guilt.
Ingredients about Vegan Spinach Artichoke Pasta
To prepare your Vegan Spinach Artichoke Pasta, let’s gather all the necessary ingredients first. Here’s a simple list of what you’ll need to create this bowls of goodness:
- 16 ounces penne pasta
- 1 1/2 cups raw cashews, soaked
- 1 1/2 cups unsweetened cashew, soy, or almond milk
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 1/2 teaspoons salt
- 4 cups loosely packed baby spinach
- 2 (14-ounce) cans artichokes, water-packed, drained well
- 1 tablespoon olive oil
- 1 small onion, chopped
- 4 cloves garlic, minced
How to Make Vegan Spinach Artichoke Pasta Directions
Ready to dive into the nitty-gritty of making your Vegan Spinach Artichoke Pasta? The wonderful thing about this recipe is that it allows you to harness your culinary creativity while keeping things straightforward and manageable. Here’s a step-by-step guide to help you whip up this delightful dish.
Cook the Pasta: Begin by cooking your penne pasta in a large pot of boiling water according to the package directions. Once it reaches that perfect level of al dente, drain it, but don’t forget to save about a cup of the pasta water for later. Set the pasta aside while you prepare the creamy artichoke sauce.
Prepare the Cashew Sauce: While the pasta cooks, soak your raw cashews in boiling hot water for about 5 minutes. Once they’re softened, drain them and transfer them to a high-powered blender. Add the milk of your choice, nutritional yeast, lemon juice, and salt into the blender with the cashews and blend until the mixture is incredibly smooth. This will form the base of your creamy sauce.
Incorporate the Spinach and Artichokes: Next, add your loosely packed baby spinach and drained artichokes into the blender. Pulse the mixture a few times to incorporate them, but be careful not to over-blend. You want to keep some texture for added fun in every bite.
Sauté Onion and Garlic: Using the same pot where you cooked the pasta, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for around 3 to 4 minutes. You’re looking for the onions to turn translucent and fragrant, which will add a wonderful depth of flavor to the dish.
Combine the Creamy Mixture: Pour the luscious cashew, spinach, and artichoke mixture into the pot with the sautéed onion and garlic. Mix everything well, and cook for another 2 to 3 minutes. Watch for the mixture to thicken slightly while stirring occasionally to prevent burning at the bottom.
Mix the Pasta: Once your sauce is ready, it’s time to incorporate the cooked penne pasta. Add it to the pot and mix thoroughly so that every piece of pasta is coated in that incredibly creamy sauce. If you find the sauce is too thick, gradually add some of that reserved pasta water until you reach your desired creaminess.
Serve: Your delightful Vegan Spinach Artichoke Pasta is now prepared and ready to enjoy. Serve it immediately with a sprinkle of additional nutritional yeast for a cheesy flavor boost if desired.
How to Serve Vegan Spinach Artichoke Pasta
Presentation can make a significant impact on how much your guests appreciate the meal. When serving your Vegan Spinach Artichoke Pasta, consider using shallow bowls or wide plates to create an inviting layout. Garnish with a sprinkle of fresh herbs, such as parsley or basil, for an extra pop of color.
Pair your dish with a simple side salad for a balanced meal, or some crusty bread for that delightful dip-and-scoop experience. If you’re feeling adventurous, consider adding some toasted pine nuts or walnuts on top for added crunch and depth. A side of garlic bread will also enhance the overall dining experience and leave you wanting more.
Lastly, don’t underestimate the importance of sharing your dish on social media! Your friends and followers would love to see how mouth-watering and vibrant your Vegan Spinach Artichoke Pasta looks.
Expert Tips: Vegan Spinach Artichoke Pasta
Soaking Cashews: If you find yourself with extra time, soak the cashews for a few hours or even overnight. This not only softens them but enhances the creaminess of your sauce even further.
Using Different Pasta Types: While penne works wonderfully, feel free to experiment with other pasta shapes like fusilli or rotini. The shape might change, but the deliciousness remains.
Adding More Veggies: Want to boost the nutrition? Add in some bell peppers, zucchini, or mushrooms while sautéing the onion and garlic. They’ll blend well into the sauce.
Controlling Thickness: If during mixing, your sauce turns out thicker than you’d like, don’t hesitate to add more reserved pasta water until you reach your preferred consistency. This is a key step to ensuring your dish remains delightful.
Make Ahead: Preparing this dish ahead of time? Just make sure to keep the pasta and sauce separate until you’re ready to serve. This will prevent the pasta from soaking up too much of the sauce and becoming mushy.
How to Store Vegan Spinach Artichoke Pasta
Should you be lucky enough to have leftovers (or if you want to meal prep for the week), storing your Vegan Spinach Artichoke Pasta is quite simple. Allow the pasta to cool completely, then transfer it to an airtight container. It can be refrigerated for about 3 to 5 days. When you’re ready to enjoy it again, simply reheat on the stovetop over medium heat, adding a splash of water or plant-based milk to restore that creamy texture.
If you’d like to store it for a longer period, consider freezing it. Place it in a freezer-safe container or zip-lock bag, and it can last for up to 2 months. When you’re ready to eat, allow it to thaw in the fridge overnight before reheating.
Variation of Vegan Spinach Artichoke Pasta
The beauty of Vegan Spinach Artichoke Pasta lies in its versatility. Here are a few variations you might consider to switch things up without losing the original charm of the recipe:
Spicy Version: If you’re a fan of heat, incorporate some red pepper flakes or diced jalapeños to the onion and garlic while sautéing. This adds a delightful kick that complements the creaminess of the sauce.
Herbed Variety: Toss in some fresh or dried herbs, such as oregano, thyme, or Italian seasoning, into the sauce for a fragrant twist. These will infuse the dish with aromatic qualities, enhancing its flavor profile.
Cheesy Additions: For an even cheesier sauce, include some vegan cream cheese or additional nutritional yeast. This will give the sauce a more decadent texture that fits well with this comforting dish.
Sundried Tomatoes: Chopped sun-dried tomatoes mixed into the sauce can add a punch of flavor and enjoyable texture. They harmonize wonderfully with the artichokes for a savory experience.
Lemon Zing: To brighten up the dish, consider adding more lemon juice or lemon zest as you mix in the sauce. It will elevate the flavors and give a refreshing aftertaste.
FAQ
Is Vegan Spinach Artichoke Pasta healthy?
Absolutely! This recipe features wholesome ingredients like spinach, artichokes, and raw cashews. It’s nutrient-dense and provides vitamins, minerals, and healthy fats, making it a delicious choice for a balanced vegan meal.
Can I make Vegan Spinach Artichoke Pasta gluten-free?
Definitely! Simply swap out the penne pasta with a gluten-free alternative. There are plenty of gluten-free pasta options available in grocery stores that will work beautifully in this recipe.
How can I prevent the cashew sauce from being grainy?
To ensure a silky-smooth sauce, make sure to blend your soaked cashews until completely smooth. Using a high-powered blender will help achieve that desired creaminess without any graininess.
Can I use frozen spinach in this recipe?
Yes, frozen spinach is an excellent substitute! Just make sure to thaw and drain it well before adding it to the blender. This way, you won’t introduce excess moisture into your creamy sauce.
How do I know when the pasta is cooked perfectly?
You’ll want to cook the pasta according to the package’s recommended time, aiming for a texture that is firm when bitten. It should be al dente, meaning it should have a slight bite without being mushy.
Vegan Spinach Artichoke Pasta
Ingredients
- 16 oz penne pasta
- 1 1/2 cups raw cashews, soaked
- 1 1/2 cups unsweetened cashew, soy, or almond milk
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice
- 1 1/2 tsp salt
- 4 cups baby spinach, loosely packed
- 2 cans (14 oz) artichokes, water-packed, drained well
- 1 tbsp olive oil
- 1 small onion, chopped
- 4 cloves garlic, minced
Instructions
- Cook the penne pasta according to the package directions until al dente. Drain, reserving about a cup of pasta water, and set aside.
- Soak the raw cashews in boiling water for about 5 minutes, then drain and transfer to a high-powered blender. Add the milk, nutritional yeast, lemon juice, and salt, and blend until smooth.
- Add the spinach and drained artichokes to the blender and pulse a few times to incorporate. You want to keep some texture.
- In the same pot used for the pasta, heat olive oil over medium heat. Sauté the chopped onion and minced garlic for 3-4 minutes until translucent and fragrant.
- Pour the cashew mixture into the pot and cook for an additional 2-3 minutes, stirring occasionally until slightly thickened.
- Add the cooked penne pasta to the pot and mix thoroughly. Adjust the creaminess with reserved pasta water as needed.
- Serve immediately, garnished with additional nutritional yeast if desired.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!