Vegan Spinach Artichoke Pasta
A creamy, plant-based pasta dish that transforms classic spinach and artichoke dip into a hearty meal, ready in just 30 minutes!
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.
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Notes
Store leftovers in an airtight container in the refrigerator for 3-5 days.