Creamy vegan spinach artichoke pasta is a 30-minute, one-pot meal. If you like spinach artichoke dip, you'll love this pasta!
Servings 4
Author Becky Striepe
Ingredients
8ouncesrigatoni pastaOr your bite-sized pasta of choice -- whole wheat or gluten free are both fine, as well.
1cupraw cashewssoaked in hot water for 10 minutes
½cupwater
3clovesgarlic
2tablespoonslemon juice
12ounce bagfrozen spinachthawed and drained
114 ounce canquartered artichoke heartsdrained
salt and pepperto 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.