• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Simple Vegan Recipes
  • Recipes
  • Books
    • 40 Days of Green Smoothies
    • Bowls!
  • Recipe Videos
    • My YouTube Channel
    • Video Blogging FAQ
  • Simple Vegan Starter Guide
  • Podcast
  • Shop
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Get the vegan starter guide!
  • Latest Recipes
  • Air fryer recipes
  • Instant Pot recipes
  • My YouTube channel
  • Podcast
  • Recipe video production
  • SHOP
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Simple Vegan Recipes

    Spinach Artichoke Pasta (a dairy-free, one-pot meal)

    Last Modified: Sep 29, 2022 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Video Print
    vegan spinach artichoke pasta in a pot, text overlay
    vegan spinach artichoke pasta in a pot
    vegan spinach artichoke pasta in a bowl
    image collage showing cooked and drained pasta, cashew cream ingredients, all the pasta ingredients in the pot before and then after mixing together

    Creamy vegan spinach artichoke pasta is a 30-minute, one-pot meal. If you like spinach artichoke dip, you'll love this pasta!

    vegan spinach artichoke pasta in a pot

    I don't know what it is about spinach and artichoke, but it's like they were made to be together. And they bring the veggie power and the flavor to this super easy, one-pot vegan spinach artichoke pasta!

    Jump To:
    • Making the creamy spinach-artichoke sauce
    • Serving and storage directions
    • Substitutions
    • Vegan Spinach Artichoke Pasta Recipe
    • Frequently asked questions

    Want more one-pot pasta goodness? Try my creamy vegan pasta bake!

    Making the creamy spinach-artichoke sauce

    This pasta recipe uses a slightly tweaked version of my popular spinach artichoke dip as the sauce. It's not only dairy-free, but you don't need any vegan mayo or vegan cheese to make it.

    You can use any type of bite-sized pasta you like, so choose your fave! I'm using rigatoni here, but this is also great with penne, shells, rotini, or even macaroni.

    frozen spinach, canned artichoke, and other ingredients in bowls on a wooden table

    The sauce gets its creaminess from homemade, cashew cream sauce. To make the cashew cream, you just puree soaked cashews with water, plenty of garlic, and a touch of lemon juice.

    After you make the blender cashew cream sauce, just pour it over cooked pasta. Toss in thawed, frozen spinach and chopped artichoke hearts. Warm it through, and you're ready to serve!

    image collage showing cooked and drained pasta, cashew cream ingredients, all the pasta ingredients in the pot before and then after mixing together

    You can use the same pan you cooked the pasta in to toss the cooked pasta and sauce together and warm it all up. And since you make the cashew cream while the pasta cooks, the prep time is very minimal.

    Serving and storage directions

    This dish is hearty enough to be a meal on its own. I love it solo or with a salad or some homemade, vegan garlic bread on the side.

    vegan spinach artichoke pasta in a bowl

    Any leftover pasta will keep for around three to five days in the refrigerator.

    Store it in an airtight container. I like to portion out my leftovers into our single-serve meal-prep containers, so I have lunch sorted for the rest of the week.

    I do not recommend freezing this recipe. It can change the texture of the cashew cream.

    Substitutions

    For gluten-free, simply use the gluten-free pasta of your choice.

    You can use all spinach or all artichokes, if you prefer one or the other over the combo together. Just replace with an equivalent amount, so you end up with about the same pasta-to-veggie ratio.

    To make this nut-free, use raw sunflower seeds or raw pumpkin seeds in place of the cashews.

    vegan spinach artichoke pasta in a pot

    Vegan Spinach Artichoke Pasta Recipe

    Creamy vegan spinach artichoke pasta is a 30-minute, one-pot meal. If you like spinach artichoke dip, you'll love this pasta!
    Prevent your screen from going dark
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Vegan
    Keyword: spinach artichoke pasta, vegan spinach artichoke pasta
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 422kcal
    Author: Becky Striepe

    Ingredients

    • 8 ounces rigatoni pasta - Or your bite-sized pasta of choice -- whole wheat or gluten free are both fine, as well.
    • 1 cup raw cashews - soaked in hot water for 10 minutes
    • ½ cup water
    • 3 cloves garlic
    • 2 tablespoons lemon juice
    • 12 ounce bag frozen spinach - thawed and drained
    • 1 14 ounce can quartered artichoke hearts - drained
    • salt and pepper - to taste

    Instructions

    • Cook the pasta according to the package directions and drain it.
    • While the pasta cooks, make the cashew cream by combining the cashews, water, garlic, and lemon juice in your blender, and puree until very smooth. If you're having trouble getting a smooth mix, blend for 30-45 seconds, then let the mixture rest for 5-10 minutes. The cashew meal will soften more, so when you blend again, it will get smoother.
    • Transfer the pasta and spinach back to the pot you used to cook the pasta. Pour on the cashew cream, and add the spinach and artichoke hearts. Stir well to combine.
    • If your pasta got cold during stirring, you can turn the heat to medium-low and stir constantly until everything is heated through. Season with salt and pepper to taste, and serve warm.

    Video

    Notes

    You can also make this with just spinach or just artichokes, if you prefer. Simply double the amount of one and leave out the other.
    Any bite-sized pasta will work in this recipe, as long as you use the same amount. Gluten-free or whole wheat pasta are also fine to use.
    Leftovers will keep for 3-5 days in the fridge. I do not recommend freezing this recipe, because it can change the texture of the cashew cream.

    Nutrition

    Nutrition Facts
    Vegan Spinach Artichoke Pasta Recipe
    Amount per Serving
    Calories
    422
    % Daily Value*
    Fat
     
    16
    g
    25
    %
    Saturated Fat
     
    3
    g
    15
    %
    Polyunsaturated Fat
     
    3
    g
    Monounsaturated Fat
     
    8
    g
    Sodium
     
    73
    mg
    3
    %
    Potassium
     
    641
    mg
    18
    %
    Carbohydrates
     
    56
    g
    19
    %
    Fiber
     
    5
    g
    20
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    16
    g
    32
    %
    Vitamin A
     
    9976
    IU
    200
    %
    Vitamin C
     
    8
    mg
    10
    %
    Calcium
     
    135
    mg
    14
    %
    Iron
     
    5
    mg
    28
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

    Frequently asked questions

    Are spinach and artichokes healthy?

    They sure are! What makes spinach artichoke dip unhealthy is all the dairy and mayo in conventional recipes. This dish replaces all of that dairy and egg with cashew cream.

    What are artichokes?

    Artichokes are actually flower buds! You can eat the flesh of the leaves and the inner "choke", located at the base of the bud. This recipe uses canned artichoke hearts, so you don't have to worry about cooking and separating whole artichokes.

    Can I bake this pasta?

    You can! Bake at 350°F for 20 minutes until it's browned on top. If you like, you can sprinkle on breadcrumbs or French fried onions prior to baking.

    More Vegan recipes

    • One-Bowl Cornbread Muffins
    • Israeli Couscous Salad Recipe with Creamy Avocado Dressing
    • 18 decadent vegan chocolate recipes
    • How to make perfect air fryer tater tots from frozen

    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

      Have a question? Tried this recipe? Share your thoughts! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Christine

      October 08, 2022 at 12:09 pm

      Can you use fresh spinach? This sounds delicious!

      Reply
    2. BlueberriesandBananas

      January 02, 2020 at 4:54 pm

      5 stars
      Oh how funny! I had JUST made your spinach-artichoke dip and enjoyed it with a baguette but because I am the only one eating it in my household, I was thinking about alternative uses. I came to your website to share my genius idea on the dip page, but HERE IT IS! You already did it! =) I took some of the leftovers, mixed it with a touch of water, added a dash of cayenne, heated it for 30 seconds in the microwave, then tossed into cooked rigatoni! It was DEVINE! Thank you!

      Reply
      • Becky Striepe

        January 03, 2020 at 8:32 am

        Thank YOU! I appreciate you leaving such a thoughtful comment and a review!

        Reply

    Primary Sidebar

    About Me

    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

    Footer

    ^ back to top

    As Seen On: Buzzfeed, How Stuff Works, Parade Magazine, Follow Your Kind Podcast, Peta, Curiously Veg Radio, Shape Magazine

    About

    • About Becky Striepe
    • Privacy Policy
    • About the Ads
    • Video Blogging FAQ

    Newsletter

    • Sign Up! for emails and updates

    Trending now

    • Two-ingredient Instant Pot yogurt from soy milk
    • Vegan spinach artichoke dip with garlic cashew cream
    • Crispy, flavorful air fryer tofu

    Copyright Notice

    All content Copyright © Glue & Glitter/Cattington Inc. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. You may post a short excerpt and/or one photo, as long as you provide clear credit and a link back to the original recipe or tutorial post at glueandglitter.com. Please do not repost recipes in full without my express permission.

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Glue & Glitter