Vegan Spinach Artichoke Pasta
A creamy, dairy-free pasta dish featuring rich Alfredo sauce, spinach, and artichokes, ready in just 35 minutes!
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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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently to maintain texture.