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    Home » Recipes » Main Dishes

    Vegan Creamy Spinach Artichoke Pasta

    Published on May 3, 2021 by Kate, Updated on October 21, 2021 - 2 Comments

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

    Jump to Recipe Print Recipe
    Pinnable image of vegan spinach artichoke Alfredo pasta.

    The tastiest creamy vegan Spinach Artichoke Pasta to satisfy all your creamy pasta cravings! Just a few simple ingredients and 20 minutes to make this ultra-satisfying dish. Use gluten-free pasta if you prefer a gluten-free dinner. 

    Fork holding rigatoni with spinach artichoke Alfredo sauce.

    Who else loves the classic spinach and artichoke flavor combination?? I do! One of my most popular recipes on this site is my Vegan Spinach Artichoke Dip - I could eat that by the spoonful! So I decided to simplify that recipe and turn it into a super tasty spinach artichoke Alfredo pasta dish!!

    This vegan pasta dinner is:

    • Super flavorful and satisfying
    • Ready in 20 minutes
    • Super easy to make!
    • Dairy-free (obviously!) and gluten-free, if you use gluten-free pasta
    • A great way to get extra veggies in with dinner!

    Related recipe: Vegan Pesto Pasta

    Plate of vegan spinach artichoke creamy pasta.

    Ready to make it??

    Ingredients

    • 8 oz uncooked pasta, such as rigatoni
    • 1 tablespoon olive oil
    • 10 oz frozen spinach (or use 6-10 cups fresh baby spinach, to taste - spinach cooks down a lot!)
    • 14-oz can marinated artichoke hearts (in water or in olive oil - your choice!)
    • 1 cup raw cashews, soaked for 1-2 hours in hot water, then rinsed and drained
    • ¼ cup nutritional yeast (or less, to taste)
    • ½ teaspoon each salt and pepper
    • 1 cup unflavored, unsweetened plant milk (such as cashew or almond)
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder

    Optional garnishes:

    • Fresh basil leaves
    • Vegan Parmesan

    Ingredients to make creamy spinach artichoke pasta.

    Related recipe: Vegan Stroganoff

    Instructions

    Step 1: Cook the pasta according to the package directions. Rinse, drain, and set aside.

    Step 2: Add the soaked cashews, nutritional yeast*, salt, pepper, plant milk, and garlic and onion powder to a blender. Blend until smooth and creamy, scraping down as necessary.

    *Cooking tip: start with 2 tablespoons nutritional yeast, and blend in more if you like. Not everyone loves as much nutritional yeast as I do!

    Ingredients to make vegan creamy cashew sauce in a blender.

    Step 3: Heat a pot over medium-low heat and add the olive oil. Sauté the spinach and artichoke for 2 minutes, or until the spinach is thawed and lightly cooked.

    Sauteing frozen spinach and marinated artichokes.

    Step 4: Slowly stir in the cashew cream, stirring to combine all the ingredients. If you would like a thinner sauce, add in a bit of water. Remove from heat once the sauce is hot.

    Pouring vegan creamy cashew sauce over spinach and artichoke.

    Step 5: Toss the cooked pasta with the cashew-cream spinach artichoke sauce and serve warm, with fresh basil leaves and vegan Parmesan cheese.

    Pouring spinach artichoke sauce over pasta.

    Related recipe: Vegan Pasta Salad

    What to serve with creamy spinach artichoke pasta

    I love a little protein with my pasta dinner, otherwise I don't always feel full! Vegan steaks are amazing with this pasta dish, and so are Gardein Chick'n Strips!

    And of course, a little extra veggies are always a great idea. This cheesy roasted cauliflower is a family favorite, and this yellow squash goes great with pasta.

    Related recipe: Vegan Feta Pasta 

    Vegan creamy spinach artichoke Alfredo sauce in a pan.

    Related recipe: Roasted Pepper Pasta Sauce

    Cashew cream sauce

    I love a good cashew cream sauce, I find that cashews give vegan sauces the perfect thick, rich, creamy texture. To make sure that your sauce doesn't taste like cashews, use raw cashews and soak them in hot water to remove a lot of the cashew flavor.

    A high-powered blender, such as a Blendtec or a Vitamix, is amazing for making the smoothest sauce, but most blenders will get the job done.

    If you need a nut-free creamy sauce, you can just buy a cashew-free vegan Alfredo sauce, such as Daiya (which is cashew-free, but it has coconut oil), and then stir the garlic powder and onion powder into the sauce.

    Vegan cashew sauce in a blender.

    Other vegan main dishes you must try:

    • Vegan Wild Rice Casserole
    • Vegan Cheesy Cauliflower Casserole
    • Vegan Stuffed Acorn Squash

    If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!

    Plate of vegan spinach artichoke Alfredo pasta.

    Vegan Spinach Artichoke Creamy Pasta

    Just a few simple ingredients and 20 minutes to make this ultra-satisfying no-bake Vegan Spinach Artichoke Creamy Pasta. Use gluten-free pasta if you need to for a gluten-free dinner!
    5 from 2 votes
    Print recipe Leave a comment
    Course: Entree
    Cuisine: American
    Diet: Vegan, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 4
    Calories: 463kcal
    Author: Kate

    Ingredients

    • 8 oz uncooked pasta, such as rigatoni
    • 1 tablespoon olive oil
    • 10 oz frozen spinach, or use 8-10 cups fresh baby spinach
    • 14 oz can marinated artichoke hearts, in water or in olive oil - your choice!
    • 1 cup raw cashews, soaked for 1-2 hours in hot water, then rinsed and drained
    • ¼ cup nutritional yeast
    • ½ teaspoon each salt and pepper
    • 1 cup plant milk, unflavored and unsweetened
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • Optional garnishes: fresh basil leaves, vegan Parmesan

    Special equipment

    • Blender
    • Medium saucepan

    Instructions

    • Cook the pasta according to the package directions. Rinse, drain, and set aside.
    • Add the soaked cashews, nutritional yeast, salt, pepper, plant milk, and garlic and onion powder to a blender. Blend until smooth and creamy, scraping down as necessary.
    • Heat a saucepan over medium-low heat and add the olive oil. Sauté the frozen spinach and drained artichoke for 2-3 minutes, or until the spinach is thawed and lightly cooked.
    • Slowly stir in the cashew sauce, stirring to combine all the ingredients. Remove from heat once the sauce is hot.
    • Toss the cooked pasta with the cashew-cream spinach artichoke sauce and serve warm, with fresh basil leaves and vegan Parmesan cheese. Optional: transfer to an oven-safe baking dish, top with shredded vegan mozzarella, and bake for 5-10 minutes at 375 degrees Fahrenheit.

    Notes

    → Cashew sauce tips:
    • Start with 2 tablespoons nutritional yeast, and blend in more if you need to. Not everyone loves as much nutritional yeast as I do!
    • To make sure that your sauce doesn't taste like cashews, use raw cashews and soak them in hot water to remove a lot of the cashew flavor.
    • A high-powered blender, such as a Blendtec or a Vitamix, is amazing for making the smoothest sauce, but most blenders will get the job done.
    • If you need a nut-free creamy sauce, you can just buy a cashew-free vegan Alfredo sauce, such as Daiya (which is cashew-free, but it has coconut oil), and then stir the garlic powder and onion.
    → This recipe makes 4 small servings, but realistically the three of us can eat this in one meal if we're hungry!
    → Serve this pasta with vegan steaks or some Gardein Chick'n Strips!

    Nutrition

    Calories: 463kcal | Carbohydrates: 57g | Protein: 18g | Fat: 20g | Saturated Fat: 3g | Sodium: 142mg | Potassium: 653mg | Fiber: 6g | Sugar: 4g | Vitamin A: 8311IU | Vitamin C: 4mg | Calcium: 193mg | Iron: 4mg

     

     

    More Vegan Entree Recipes

    • Red Bean Meatballs (Vegan, Soy-Free)
    • 25 Vegan Air Fryer Recipes
    • Rice Loaf (Vegan and Gluten-free!)
    • Vegan Cassoulet

    Reader Interactions

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      Recipe Rating




    1. Luci

      September 26, 2021 at 7:25 pm

      5 stars
      Since there are no comments on this recipe yet, I thought I'd pop in just to say that this is delicious! I have been trying to eat more plant-based, and this is your fourth recipe I've tried and loved. At this point, if you told me to make chocolate covered tofu I'd probably try it. Well done!

      Reply
      • Kate

        September 28, 2021 at 8:42 pm

        One chocolate covered tofu recipe, coming up! Haha thank you so much, I really appreciate the kind words!

        Reply

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