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Vegan Spinach Artichoke Creamy Pasta

A delightful and comforting plant-based pasta dish featuring creamy cashew sauce, spinach, and artichokes, perfect for cozy family dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 375
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 8 oz 8 oz uncooked pasta (such as rigatoni) Choose your favorite pasta; it provides the perfect bite.
  • 1 tbsp 1 tablespoon olive oil Adds a rich, fruity flavor.
  • 10 oz 10 oz frozen spinach Can also use 8-10 cups fresh baby spinach.
  • 14 oz 14 oz can marinated artichoke hearts Choose artichokes in water or olive oil.
Cashew Sauce Ingredients
  • 1 cup 1 cup raw cashews Soaked for 1-2 hours in hot water, then rinsed and drained.
  • ¼ cup ¼ cup nutritional yeast Imparts a cheesy flavor.
  • ½ tsp ½ teaspoon salt Essential for seasoning.
  • ½ tsp ½ teaspoon pepper Essential for seasoning.
  • 1 cup 1 cup plant milk Unflavored and unsweetened.
  • 1 tsp 1 teaspoon garlic powder Adds depth and flavor.
  • 1 tsp 1 teaspoon onion powder Enhances overall taste.
Optional Garnishes
  • fresh basil leaves Adds aroma and flavor.
  • vegan Parmesan Sprinkling adds an extra touch.

Method
 

Preparation
  1. Cook the pasta according to the package instructions. Once done, rinse and drain it, then set aside.
  2. In a blender, combine the soaked cashews, nutritional yeast, salt, pepper, plant milk, garlic powder, and onion powder. Blend until smooth and creamy.
  3. Heat a saucepan over medium-low heat, add olive oil, then sauté frozen spinach and drained artichoke hearts for 2-3 minutes until the spinach is thawed.
  4. Gradually stir the creamy cashew sauce into the sautéed spinach and artichokes, mixing well but avoiding boiling.
  5. Add the cooked pasta into the sauce mixture, tossing gently to coat evenly and serve warm.
  6. For an extra touch, transfer the dish to an oven-safe baking dish, sprinkle with shredded vegan mozzarella, and bake for 5-10 minutes at 375°F until bubbly.

Notes

If you prefer a chunkier sauce, pulse the artichokes in the blender. Leftovers can be stored in an airtight container for up to 4 days or frozen for up to 2 months.