Creamy Vegan Spinach Artichoke Pasta (Plant Based!)
This Creamy Vegan Spinach Artichoke Pasta is a deliciously comforting and nourishing pasta dish filled with savory artichoke hearts, spinach, and a luxuriously smooth, dairy-free creamy sauce. Ready in under 30 minutes, it's a perfect weeknight dinner—vegan, gluten-free, oil-free, refined sugar-free, and packed with wholesome ingredients.
Equipment
Ingredients
- 3-4 golden potatoes
- 9-10 cloves garlic
- 2 shallots
- 2 teaspoon miso paste
- ⅓ cup vegetable broth plus extra for sautéing
- ¼ cup raw cashew butter
- ⅓ cup nutritional yeast
- ½ teaspoon salt
- 2 cans quartered artichoke hearts
- 1 cup frozen chopped spinach
- 1 box gluten-free pasta of choice I recommend linguine
Instructions
- Start by roughly chopping the potatoes and boiling them until they’re tender and soft.
- While the potatoes cook, prep the other ingredients. Thaw the spinach, then mince and chop the garlic and shallots. Rinse and drain the artichoke hearts.
- Cook your pasta according to the package instructions.
- Once the potatoes are soft, strain and add them to a blender along with vegetable broth, miso paste, nutritional yeast, raw cashew butter, and salt. Blend until silky smooth.
- In a pan, sauté the shallots and garlic with a splash of vegetable broth until fragrant. Add in the artichoke hearts and spinach, then pour in the creamy sauce and stir to combine.
- Add the cooked pasta to the pan and simmer on low for about 5 minutes to allow the sauce to thicken and coat the pasta.
- Serve, enjoy, and savor the creamy, comforting flavors!
Tried this recipe?Let us know how it was!