Description
This Creamy Vegan Spinach Artichoke Pasta is a decadent one-pot recipe that combines tender pasta with a rich, cashew-based sauce, sautéed shallots, garlic, artichoke hearts, and fresh spinach.
Ingredients
Scale
- 3/4 cup raw cashews, soaked
- 3/4 cup water (or reserved pasta water from cooking pasta)
- 1 Tbsp lemon juice
- 1/2 tsp sea salt
- 1 Tbsp nutritional yeast (optional)
- 8–10 oz. dry pasta (gluten-free as needed; suggestions: Jovial penne or a legume-based pasta like Banza for more protein)
- 1 Tbsp olive oil
- 3/4 cup diced shallot (about 2 medium shallots or 105 g; or substitute red onion)
- 4 medium cloves garlic, minced
- 1 (14 oz.) can artichoke hearts in water, drained and finely chopped
- 1 (5 oz.) package baby spinach (yields about 7–8 cups)
- 1 healthy pinch each sea salt and black pepper, plus more to taste
- Vegan parmesan cheese
- Red pepper flakes (for heat)
Instructions
- Place the raw cashews in a heatproof bowl and cover them with hot water by at least 1-2 inches. Allow to soak for approximately 20 minutes.
- While the cashews are soaking, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve some pasta water before draining.
- While the pasta cooks and cashews soak, finely chop the shallot, mince the garlic, and chop the drained artichoke hearts.
- Drain the soaked cashews and add them to a high-speed blender with 3/4 cup water, lemon juice, sea salt, and nutritional yeast if using. Blend until completely smooth, about 1 minute.
- Heat olive oil in a large pot over medium heat. Add the chopped shallots and minced garlic and sauté for 1-2 minutes until fragrant. Lower heat and sauté for another 2-3 minutes until soft.
- Increase heat and add the chopped artichokes. Cook for 3-4 minutes to evaporate excess moisture. Gradually add the baby spinach in batches, allowing each portion to wilt.
- Turn off the heat. Add the prepared cashew sauce and drained pasta to the pot. Toss thoroughly to coat the pasta evenly. Add reserved pasta water if the sauce is too thick.
- Serve warm, garnished with optional vegan parmesan cheese and red pepper flakes for heat.
- This dish is best enjoyed fresh but can be stored in a sealed container in the refrigerator for up to 3-4 days.
Notes
- This dish is best enjoyed fresh.
- Store in a sealed container in the refrigerator for up to 3-4 days.
- Not suitable for freezing as the texture may change.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 13g
- Cholesterol: 0mg
Keywords: Vegan Spinach Artichoke Pasta, Vegan Pasta, Spinach Artichoke Recipe, Plant-Based Pasta