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.

Jump to Recipe Print Recipe

If you're a fan of my Spinach Artichoke Dip, you'll love this Creamy Vegan Spinach Artichoke Pasta recipe! The same irresistible flavors of my plant-based dip are also captured in this satisfying weeknight dinner or make it to entertain guests because it's a crowd pleaser.

What's not to love about creamy vegan pasta recipes-they're my go-to comfort meals. But like my Avocado Pesto Pasta, this great recipe is also oil-free. The silky, creamy texture of the pasta sauce is thanks to a combo of plant-based ingredients like potatoes, miso paste, and raw cashew butter, whose flavors are enhanced with salt, vegetable broth, and nutritional yeast. It's an easy weeknight dinner or a delightful main course for when you have guests over. Let's make it, shall we? 

As an Amazon Associate, I earn from qualifying purchases.

This recipe features several affiliate links, meaning I will earn a small commission if you purchase through these links.

Ingredients To Make This Creamy Pasta Dish: 

This vegan pasta recipe only requires a few sauce ingredients and some pantry staples you can easily get from any local grocery store. 

• Golden Potatoes: They provide a beautifully creamy texture without needing dairy cream. They are my go-to choice for creating rich and velvety plant-based sauces like the one in this Vegan Spinach Artichoke Pasta. The potato starch thickens the sauce, giving it a delightful, cheese-like stretchiness.
• Garlic and Shallots: They add a rich, aromatic depth to the sauce. I recommend using fresh garlic cloves, not pre-minced garlic or powder.
• Miso Paste: Introduces a savory umami element to the sauce and adds a depth of flavor.
• Raw Cashew Butter: Essential for achieving a silky, creamy sauce and adding a little protein.
• Nutritional Yeast: Offers a cheesy flavor, mimicking vegan parmesan cheese. I love adding it to savory recipes like my Mushroom And Herb Risotto.
• Artichoke Hearts: Brings the classic spinach artichoke flavor, texture, and fiber. 
• Frozen or Fresh Spinach: Adds color, nutrition, and complements the artichokes perfectly. You can use frozen, fresh, chopped, or whole.
• Gluten-Free Pasta: You can use gluten-free, regular, whole wheat, etc. I recommend using a linguine, but any pasta shape will work perfectly.
• Vegetable Broth: Is the perfect low-fat liquid to add to this vegan spinach artichoke pasta dish. 
• Salt: Any kind of salt will work perfectly. I prefer pink salt. 

See the recipe card for quantities.

How To Make It: 

It's a super easy recipe that comes together in no time. Here's what to do.

1. Prep The Basic: Boil chopped golden potatoes in a large pot of water until soft. And cook gluten-free pasta according to package directions until al dente. Prep the veggies and herbs while the potatoes and pasta cook. 
2. Prep The Pasta Sauce: Once soft, blend the potatoes with vegetable broth, miso paste, nutritional yeast, raw cashew butter, and salt in a high-speed blender until silky smooth.
3. Create The Base of The Pasta Dish: Sauté garlic and shallots in some vegetable broth over medium heat until fragrant. Stir in chopped artichokes and spinach. Pour the creamy sauce over the vegetables and stir to combine. 
4. Bring It All Together: Stir in the cooked pasta and simmer on medium-low heat for a couple of minutes to thicken. Serve immediately and enjoy!

Top Tips: 

As always, I like to give you some of my tips to make the best vegan spinach artichoke pasta from the start.

• Use Raw Cashew Butter: It's super important to use raw cashew butter and not roasted cashew butter. Roasted cashews have a significantly different flavor and won't add the same creaminess to your dishes as raw cashew butter. That is why I recommend the cashew butter from Wilderness Poets.
• Quartered Artichoke Hearts: I recommended using quartered artichoke hearts. They're the perfect bite-size pieces, and they break apart some, which adds texture to the sauce.
• Frozen Spinach: Although fresh spinach works just as well, I like using frozen chopped spinach because it's cheaper and mixes better with the ingredients. Baby spinach can work, too.
• Thoroughly Cooked Potatoes: Ensure potatoes are thoroughly cooked for the creamiest sauce.
• Save Time: You can prep the veggies and make the base of the pasta dish while the potatoes and pasta are cooking to save time. 

Variations And Substitutions:

• Add Extra Protein: Stir in white beans for added protein and fiber, similar to my White Bean Kale Soup.
• Make It Creamier: You can also use part of any plant-based milk, such as coconut milk, to replace some of the vegetable broth!
• Pasta Swap: Swap gluten-free pasta for whole wheat pasta or your favorite regular pasta brand if gluten-free isn't a priority.
• Garnish: Finish with a squeeze of lemon juice and freshly cracked black pepper, and serve immediately.

Storage: 

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat with a bit of water or vegetable broth to refresh the creamy sauce.

Equipment Needed: 

• High-speed Blender or Food Processor: To make the sauce.
• Large Pots: For boiling pasta and cooking potatoes.
• Dutch Oven or Large Pan: To make the pasta dish and bring it all together.
• Colander: To drain pasta and potatoes once ready. 
• Wooden Spoon: For stirring.

Recipe FAQs: 

More Amazing Vegan Quick Weeknight Dinners To Try Next:

Looking for more delicious vegan dinners to make this week? Make sure to check out some of my other recipe!

If you try this Creamy Vegan Spinach Artichoke Pasta recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!

Creamy Vegan Spinach Artichoke Pasta (Plant Based!)

Katie

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.

5 from 14 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Course Pasta

Cuisine American

Servings 4 people

Equipment

• 1 High speed blender
• 1 medium saucepan
• 1 large pot

Ingredients

  

1x2x3x

• 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

Get Recipe Ingredients

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!

Keyword creamy pasta, pasta, spinach and artichoke pasta, spinach artichoke

Tried this recipe?Let us know how it was!

Spinach Recipes To Try Next:

Looking for more delicious spinach recipes? Make sure to check out some of the other recipes on my website!