A quick and easy vegan spinach artichoke pasta recipe that includes a delicious dairy-free Alfredo sauce. It's ready in just over 30 minutes, and this dish can even be made gluten-free!
Course Dinner
Cuisine American, Italian, Vegan
Keyword spinach artichoke pasta, vegan alfredo pasta, vegan artichoke pasta, vegan creamy pasta sauce, vegan italian recipe
Heat 1 Tablespoon of olive oil in a large pan or pot on low- medium heat.
Sauté onions until translucent (about 10 minutes). Add garlic and cook until fragrant (about 30 seconds).
Add to high-speed blender along with remaining sauce ingredients. Taste and adjust seasonings if needed.
Meanwhile, cook pasta according to instructions. Drain and save 1/2 cup of pasta water.
In the same pot from the sauce, heat the remaining Tablespoon of olive oil. Add chopped artichokes and sautee for 5 minutes. This releases the artichoke flavor!
Add the sauce back to the pot along with the spinach. Stir and cook for 1-2 minutes until the spinach is wilted.
Add cooked pasta to the pot with 1/4 cup of reserved pasta water. This helps to coat the pasta in the sauce. Add more pasta water if needed. Taste and adjust seasonings.
Remove from heat and serve warm. Top with fresh parsley and cracked black pepper if desired!
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Notes
If you don't have time to soak cashews, use the quick method:
Boil a pot of water to a rolling boil.
Put cashews in a glass or mason jar.
Pout water into the glass or mason jar with the cashews.
Let sit uncovered for 15 minutes.
If you like your pasta super saucy, feel free to double the recipe or use less pasta.Because of the tender spinach this dish definitely tastes best right after being freshly prepared. However, leftovers are still quite yummy and can be stored in the fridge for up to 4 days. Let the pasta cool completely before transferring to an airtight container. Reheat in the microwave in short bursts so that you juuuust warm the pasta without totally overcooking the spinach and artichokes. I do not recommend that you freeze leftovers.
Nutrition
Serving: 1serving of sauce (1/4 recipe) does not include pasta or vegetables | Calories: 115kcal | Carbohydrates: 8.9g | Protein: 3.3g | Fat: 8.2g | Saturated Fat: 1.4g | Sodium: 477mg | Potassium: 215mg | Fiber: 2g | Sugar: 2.1g | Calcium: 80mg | Iron: 1.4mg