Vegan Spinach Artichoke Pasta Recipe | Kathy's Vegan Kitchen (2024)

Dig into a sumptuous bowl of this vegan spinach and artichoke pasta recipe. This creamy one-pot sensation takes under 20 minutes to make! You will love this creamy vegan pasta recipe. It's like spinach and artichoke dip pasta!

When I'm in a hurry but want a healthy dinner, a one-pot vegan spinach artichoke pasta recipe is my favorite. Even though I love to cook, sometimes, I need more time. Because we are all busy, I developed several one-pot meals, similar to spinach artichoke pasta, to keep it healthy but quick and convenient. Not only is vegan spinach artichoke pasta cooked in one pot, it only takes 20 minutes!It tastes like spinach and artichoke dip pasta!

Chopping vegetables is the only prep work required to make spinach artichoke pasta. Besides, once everything cooks in one pot, you cover it and walk away. As a result, a savory, creamy spinach artichoke pasta recipe comes together in minutes with little to no effort.

So, if you don't like to cook, vegan artichoke pasta is for you!

Ingredients

• Garlic: Chopped raw garlic has a pungent taste and odor. But when whole cloves are simmered or roasted, the heat transforms the alliin into new, larger molecules before they meet the alliinase. This new structure gives the garlic a soft, sweet buttery flavor that surprises many first-time eaters.
• Onion: White onions have astrong, sharp, and not very sweet flavorand should be used sparingly by themselves when raw. When cooked, however, they transform into a caramelized savory flavor.
• Soy Sauce: Soy sauce providessalt, sweet, umami (savory), and even a little bitter flavor.
• Baby Portobello Mushrooms: Portobello mushrooms have a wonderfully earthy flavor that is often described as meaty. They tastesimilar to cremini mushrooms or button mushrooms but have a richer and more intense umami flavor.
• Rosemary: Rosemaryis one of the most aromatic herbs with an equally intensetaste. Theflavoris lemony and pine-like.
• Artichoke Hearts: Artichokes havea similar taste to asparagus and brussels sprouts with a mild nutty flavor. Because of their texture and flavor, people also compare them to celery and celeriac. I use artichoke hearts in brine or water.
• Nutritional Yeast: Nutritional yeast has aunique savory flavor that resembles cheese, making it an excellent alternative for adding flavor without salt, sugar, or fat. Some people say it adds a nutty flavor to foods.
• Black Pepper: I prefer fresh ground pepper.
• Pasta of Choice: (gluten-free, if the desired*) I used whole grain Rigatoni, but choose any pasta shape you enjoy.
• Vegetable Broth: The best vegetable broth has a balanced flavor and more body than the average glass of water.

Ingredients Added After Cooking

• Lemon Juice: Lemon juice adds a light, fresh citrus taste. I prefer fresh lemon juice.
• Baby Spinach: The spinach wilts in the hot pasta immediately and requires little to no cooking.
• Grape Tomatoes: I like grape tomatoes because they have fewer seeds and thicker skin, so they hold up well when heated and keep their intense flavor.
• Red Chili Flakes: Red chili flakes add a slightly spicy note of flavor and enhance the other ingredients in the pasta dish.
• Raw Cashews: Raw cashews are combined with the vegetable broth to make cashew cream that thickens the pasta recipe right at the end of cooking.
• Vegetable Broth: The vegetable broth is combined with the cashews and blended to make cashew cream.

Ingredient Substitutions

• Choose red onion, shallots, or green onions for a sweet or lighter onions flavor.
• Use Tamari instead of soy sauce or a gluten-free option. Or, try low-sodium soy sauce for less sodium.
• Try cremini or sh*take mushrooms as a substitute for portobello mushrooms.
• I used canned artichoke hearts in water or brine, but artichokes are also sold frozen in the vegetable section of the freezer section.
• Thyme or sage can work as a substitute for rosemary.
• White miso is a substitute for nutritional yeast.
• Choose gluten-free pasta to make the dish gluten-free, but cook the pasta separately and reduce the fluid by ½.
• Choose any greens such as arugula for a peppery taste, or kale for a sturdier green.
• For a nut-free option, replace the cashews with flour or gluten-free flour, or substitute silent tofu or white beans for the nuts.

How to Make the Pasta Recipe

As with many recipes, it's all about cooking in layers.

• First, saute the garlic and onions until translucent, and then add the mushrooms, cooking them down until they are browned.
• Since I don't cook with oil, I often use a little water or vegetable broth to prevent sticking.

• Next, I add the chopped artichokes and rosemary and stir until combined.

• Then, add the dry pasta, and cover with the vegetable broth.
• Now, stir, boil, cover, and reduce to simmer for 13 minutes.

• In the meantime, prepare the cashew cream, a combination of raw cashews and vegetable broth.
• Once the 13-minute timer buzzes, indicating the pasta is cooked, simply pour the cashew cream into the pot, stir, and add the tomatoes, spinach, red pepper flakes, and lemon juice.

• The final step is to allow it to cook for a few minutes, and then you are ready to eat! 20 minutes and done!

I just love one-pot meals like vegan spinach and artichoke pasta. As a result, this spinach artichoke pasta recipe is creamy, savory, and full of vegetables with very little pasta.

If you love this spinach and artichoke dip pasta, try Vegan Cajun Pasta or Creamy Tomato Pasta!

Additionally, spinach and artichoke dip pasta reheats well the next day for leftovers! At my house, however, we rarely have leftovers!

Recipe FAQs

Tips

• Assemble ingredients, cut vegetables, and measure ingredients before you start, because everything cooks in stages quickly.
• One-pot meals have so many advantages other than just the easy clean-up.
• Cook ingredients in stages, so they are not under or overcooked.
• Plan ahead and meal prep for easier, more convenient cooking.
• Add other desired vegetables or swap out ones you have in the refrigerator.

My family loves vegan spinach and artichoke dip pasta! with crusty bread to drag around the bowl's bottom. It's like spinach and artichoke dip pasta! YUM!

Other Great Pasta Recipes

If you love this vegan spinach artichoke pasta recipe, give us a 5-star review and comment below. We would love to hear from you.

📖 Recipe

More Vegan Entrees