If you’ve ever wished you could enjoy the creamy, comforting flavors of a classic spinach artichoke dish without using dairy, this vegan spinach artichoke pasta is your perfect solution. With a rich, dairy-free Alfredo sauce and tender pasta coated in vibrant green spinach and flavorful artichokes, this recipe brings Italian-inspired comfort right to your kitchen. It’s quick, easy, and can even be made gluten-free depending on the pasta you choose. In just over 30 minutes, you’ll have a beautiful, satisfying meal that is as nutritious as it is delicious.
Why We Love This Vegan Spinach Artichoke Pasta Recipe
There’s a lot to love about this pasta. First, the creamy sauce is made entirely without dairy, yet it’s rich and flavorful thanks to the use of soaked cashews, almond milk, and a touch of nutritional yeast. It’s a guilt-free way to enjoy a classic comfort food.
The artichokes bring a subtle, nutty flavor that pairs perfectly with the fresh, tender spinach. Together, they add layers of taste and texture to each bite. The pasta itself absorbs the sauce beautifully, creating a dish that is indulgent yet light.
Another reason this recipe stands out is its versatility. You can use any pasta shape you like, from rigatoni to penne, or even whole-grain or gluten-free options. It’s perfect for busy weeknights because you can have it ready in just 35 minutes, and it’s a crowd-pleaser whether you’re cooking for family, friends, or just yourself.
Ingredients for Vegan Spinach Artichoke Pasta
Before you start cooking, gather all your ingredients. Using fresh and high-quality ingredients makes a big difference in flavor. Here’s a clear list for you:
Other Ingredients:
- 1 pound pasta of your choice (rigatoni works great)
- 1 14.5-ounce can artichoke hearts, roughly chopped
- 2 big handfuls of fresh spinach, roughly chopped (about 3 cups)
For the Sauce:
- 2 tablespoons olive oil, divided
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1/4 cup raw cashews, soaked in water for at least 4 hours (or use quick soak method)
- 3/4 cup plain, unsweetened almond milk
- 1/2 tablespoon lemon juice
- 1 tablespoon nutritional yeast
- 1 teaspoon salt
- 1/2 teaspoon pepper
Tools You’ll Need:
- Blender
- Large pan or pot
Having everything measured and ready before you start cooking will make the process smooth and stress-free.
How to Make Vegan Spinach Artichoke Pasta
Start by preparing your sauce. Heat one tablespoon of olive oil in a large pan or pot over low to medium heat. Add the diced onions and cook slowly until they turn translucent, which takes about ten minutes. This slow sauté brings out their natural sweetness. Once the onions are soft, add the minced garlic and cook for just 30 seconds until fragrant, being careful not to burn it.
Transfer the onions and garlic to a high-speed blender. Add the soaked cashews, almond milk, lemon juice, nutritional yeast, salt, and pepper. Blend until completely smooth. Taste the sauce and adjust seasonings if necessary, adding more salt or lemon juice to balance the flavors.
While preparing the sauce, cook your pasta according to package instructions. Be sure to save about half a cup of the pasta water before draining, as this will help you achieve the perfect sauce consistency later.
Next, in the same pot used for the sauce, heat the remaining tablespoon of olive oil. Add the chopped artichokes and sauté for about five minutes. This step helps release the artichoke flavor and adds a slightly nutty depth to your dish.
Return the blended sauce to the pot along with the fresh spinach. Stir everything together over medium heat for one to two minutes until the spinach wilts slightly. The sauce should be thick enough to coat the pasta but smooth enough to pour over each piece evenly.
Add the cooked pasta to the pot along with a quarter cup of the reserved pasta water. Toss everything together, making sure the pasta is coated in the creamy sauce. If needed, add more pasta water gradually to reach your desired consistency. Taste again and adjust seasonings as necessary.
Serve the pasta immediately while warm. For added freshness and flavor, sprinkle chopped parsley and a bit of cracked black pepper on top. The result is a beautiful, creamy pasta dish that’s vibrant, flavorful, and completely plant-based.
How to Serve Vegan Spinach Artichoke Pasta
Serving this pasta is simple, yet presentation can elevate the meal. Serve it straight from the pot in warm bowls to keep the sauce creamy. Garnish with fresh parsley or even a sprinkle of toasted pine nuts for a bit of crunch.
You can pair this pasta with a simple side salad of mixed greens, cherry tomatoes, and a light vinaigrette for a balanced meal. Garlic bread made with olive oil instead of butter also complements the creamy texture of the pasta beautifully.
For gatherings or dinner parties, serve the pasta on a large platter with the sauce poured generously over the top. This allows everyone to take as much as they like and keeps the presentation appealing. Remember, this dish tastes best fresh, so plan to serve it right after cooking.
Expert Tips for the Best Vegan Spinach Artichoke Pasta
- Soak Your Cashews Properly – Soaked cashews are essential for a creamy, smooth sauce. If you’re short on time, use the quick soak method by pouring boiling water over the cashews and letting them sit for 15 minutes.
- Use Fresh Spinach – Fresh spinach adds vibrant color and tender texture. Avoid pre-washed bagged spinach if possible, as it can sometimes be limp.
- Don’t Overcook the Pasta – Cook pasta to al dente so it holds up when tossed with the sauce. Overcooked pasta can make the dish mushy.
- Adjust the Sauce Consistency – Use reserved pasta water to thin the sauce if needed. This also helps the sauce cling to the pasta better.
- Flavor Boosters – Lemon juice, nutritional yeast, and freshly cracked pepper bring out the flavor of the sauce. Taste as you go and adjust to your liking.
- Serving Immediately – This dish tastes best right after cooking because spinach and artichokes are tender and fresh. Leftovers are fine but slightly less vibrant.
How to Store Vegan Spinach Artichoke Pasta
If you have leftovers, allow the pasta to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to four days. When reheating, do so in short bursts in the microwave to warm without overcooking the spinach or artichokes.
Avoid freezing this pasta, as the texture of spinach and the sauce may change and become less appealing once thawed. Keeping it fresh in the fridge is the best way to maintain the creamy consistency and vibrant flavors.
Variations of Vegan Spinach Artichoke Pasta
There are many ways you can customize this pasta. Consider adding roasted cherry tomatoes for a sweet and tangy twist. Mushrooms can also be sautéed and added for an earthy flavor that complements the creamy sauce.
For a bit of spice, sprinkle in red pepper flakes while cooking the sauce. If you want extra protein, toss in some cooked chickpeas or white beans before serving.
You can also experiment with different pasta shapes—farfalle, penne, or even gluten-free pasta options all work beautifully. The creamy cashew-based sauce will cling to almost any type of pasta, making it versatile and adaptable to your preferences.
Frequently Asked Questions about Vegan Spinach Artichoke Pasta
Can I make this pasta gluten-free?
Yes! Simply choose a gluten-free pasta, and the recipe will work perfectly while keeping the creamy texture and rich flavor intact.
Do I have to soak the cashews overnight?
No, if you’re short on time, you can use the quick soak method. Pour boiling water over the cashews and let them sit for 15 minutes.
Can I make this ahead of time?
You can prepare the sauce ahead, but it’s best to cook the pasta and combine everything right before serving to keep the spinach fresh and tender.
Can I add other vegetables?
Absolutely! Mushrooms, roasted red peppers, or zucchini all work well. Just sauté them along with the artichokes for the best flavor.
What if I want a thicker sauce?
Use less pasta water when mixing with the pasta, or add a few more cashews to the blender when making the sauce.
Is this pasta suitable for kids?
Yes, the creamy texture and mild flavors make it appealing to most kids. You can also adjust seasonings to suit their taste.
Can I make it spicier?
Yes! Add crushed red pepper flakes or a dash of cayenne pepper to the sauce while blending for a gentle heat.
Is it possible to make this oil-free?
Yes, you can skip the olive oil and sauté onions and garlic in water or vegetable broth, though the flavor will be slightly different.
How long does this pasta take to cook?
The entire recipe takes about 35 minutes from start to finish, including prep and cooking time.

Vegan Spinach Artichoke Pasta
Equipment
- Blender
- Large pan or pot
Ingredients
- 1 pound pasta of your choice (rigatoni works great)
- 1 14.5-ounce can artichoke hearts roughly chopped
- 2 big handfuls fresh spinach roughly chopped (about 3 cups)
- 2 tablespoons olive oil divided
- 4 cloves garlic minced
- 1/4 cup raw cashews soaked in water for at least 4 hours (or use quick soak method)
- 3/4 cup plain, unsweetened almond milk
- 1/2 tablespoon lemon juice
- 1 tablespoon nutritional yeast
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Heat 1 tablespoon of olive oil in a large pan over low to medium heat. Add diced onions and cook until translucent (about 10 minutes).
- Add minced garlic and cook for 30 seconds until fragrant. Transfer to a blender.
- Add soaked cashews, almond milk, lemon juice, nutritional yeast, salt, and pepper to the blender. Blend until completely smooth.
- Cook pasta according to package instructions, reserving 1/2 cup of pasta water before draining.
- In the same pot, heat remaining tablespoon of olive oil. Add chopped artichokes and sauté for 5 minutes.
- Return blended sauce to the pot, add fresh spinach, and stir over medium heat until spinach wilts (1-2 minutes).
- Add cooked pasta and 1/4 cup reserved pasta water. Toss to coat, adding more water if needed for desired consistency.
- Serve immediately, garnished with chopped parsley and cracked black pepper.
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