Creamy Vegan Pasta with Spinach and Artichokes is really a delicious creamy pasta dish.

I like that this creamy pasta dish can work with most any kind of pasta!

Creamy Vegan Pasta with Spinach and Artichokes

This is a vegan version of a creamy pasta dish with added spinach and artichoke.
A perfect creamy pasta meal but, without added dairy.

Did you try my Avocado and Spinach Fettuccine?

That fettuccini recipe is also a vegan pasta dish that tastes great.
However, this recipe includes a creamy vegan pasta sauce to go with the pasta.

Do you want to learn more about the Mediterranean Diet?
Find out how to follow the Mediterranean Diet here.

This is a great recipe for anyone asking how do you incorporate spinach into meals.

It is no surprise that folks want to eat more spinach as there are experts who consider it to be a ‘superfood’. There may be something to that whole Popeye thing right?

Here is what is so good about eating spinach.

Spinach is a low calorie, low carbohydrate, green leafy vegetable.
Even better, spinach is a great source for iron, calcium, magnesium, potassium, and Vitamin A.

People ask me what kind of pasta is vegan.

To be honest, it is usually what is paired with the pasta that is not friendly to the vegan diet rather than the pasta. However, there is some pasta out there that is made with eggs and thus, is not vegan.

Here is how to know if your pasta is indeed vegan.

If you want a standard kind of pasta only in vegan form, simply read the packaging and look for anything, such as eggs, that is listed in the ingredient list. Another option is to use a chickpea, black bean or similar kind of pasta (do read the packaging to be sure).

cook spinach pasta sauce

Tips for making vegan pasta.

I just mentioned that you should make sure that your pasta is indeed vegan by reading the ingredient listing. Or, you can use a chickpea, black bean or similar kind of pasta (do read the packaging to be sure).

Here are some more great tips for you.

1. Yes, this is a recipe that includes a vegan cream sauce. You could however, use an already prepared vegan (white) pasta sauce for this recipe instead of making your own.
2. I would agree that sometimes a vegan recipe can seem bland especially if you are use to the regular nonvegan recipe that it is replacing. Because everyone has their own kind of taste, I suggest Seasonings as desired. This can include Italian Seasonings,
   Salt, and/or Pepper. I like a Mediterranean Diet Seasoning Blend that has little or no added salt.

3. This creamy sauce recipe can easily be made in a blender or food processor. I like using a powerful blender such as a Vitamix.

I know that I will be asked why do you soak cashews.

The sauce in this recipe included cashews because, they can replicate the texture and moisture that dairy products would normally add to a sauce recipe such as this one. Soaking cashews softens them up to a point that they can be easily used as a sauce or a dip.

For this recipe, we will use a ‘quickie’ method of soaking rather than the usual overnight method.
To soften the cashews for this recipe I like to soak the cashews in hot water for two hours.
Alternatively, some folks will boil their cashews for twenty minutes (I have not tried this) in order to soften them.

You may be wondering which pasta is best for cream sauce.

As a general ‘rule of thumb’, the thicker the sauce the wider or thicker the noodle should be.
For this recipe, I like a a pasta like rigatoni because it is a thicker pasta but, is also bite sized.

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By the way, while you are here you may also be interested in these ideas.

• Teriyaki Chickpea Lettuce Wraps.
• Maple Roasted Brussels Sprouts.
• 20 Minute Chili Garlic Tofu Stir Fry.
• Mediterranean Diet friendly Vegan Sweet Potato Buddha Bowl.
• Oven Roasted Buffalo Cauliflower.
• Vegan Black Bean Brownies.
• Rainbow Couscous Salad.
• How to Follow the Mediterranean Diet.

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Spinach Artichoke Vegan Pasta

Creamy Vegan Pasta with Spinach and Artichokes

As mentioned above, this sauce is made with softened cashews instead of dairy products. To soften the cashews for this recipe I like to soak the cashews in hot water for two hours.
Alternatively, some folks will boil their cashews for twenty minutes (I have not tried this) in order to soften them.

Also mentioned, I suggest using a thicker pasta because this is a creamy sauce.

For this recipe, I like a a pasta like rigatoni because it is a thicker pasta but, is also bite sized. I suggest reading the ingredient label on your pasta to insure that it is indeed a vegan pasta and not made with products such as eggs.

Ingredients needed for this Creamy Vegan Pasta with Spinach and Artichokes recipe

• Cashews– 1 cup raw. The cashews should be softened (overnight or two hours in hot water).
• Pasta such as rigatoni– 8 ounces (most packages are 16 ounces so use a half of one of those if needed). Your pasta should be cooked as indicated on the packaging.
• Nutritional Yeast– ¼ cup.
• Almond Milk– 1 cup. Can use another nut milk such as cashew milk if desired.
• Spinach- 10 ounces, I suggest using a frozen ten ounce package of chopped spinach.
• Artichoke Hearts-14 ounces. This is one can of artichoke hearts in water.
• Olive Oil-1 tablespoon.
• Seasonings as desired. This can include Italian Seasonings, Salt, and/or Pepper. I like a Mediterranean Diet Seasoning Blend that has little or no added salt.

How to make Creamy Vegan Pasta with Spinach and Artichokes.

• Soften your cashews using your preferred method. I use the two hour soak in hot water for this recipe. Also, prepare the pasta as indicated on the packaging.
• In a blender or food processor, blend or process the softened cashews, nutritional yeast, and almond milk until creamy. Stop to scrape down the sides as needed and season as desired as needed.
• In a large pan on medium-low heat, sauté the spinach and artichokes for two minutes, stirring as needed to evenly cook.
• Add the cashew sauce mixture to the pot, a half at a time, stirring between additions. Cook the sauce, stirring as needed, until warm enough to serve.
• Remove the sauce from the heat and serve with the prepared pasta. Leftover sauce should keep for about a week if refrigerated and covered.

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Happy baking, eating, and enjoying life!

Nutritional Information is only an estimate and can vary especially with ingredients that are used.

Creamy Vegan Pasta with Spinach and Artichokes , a delicious vegan creamy pasta dish made with added spinach and artichokes.

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Yield: 6

Creamy Vegan Pasta with Spinach and Artichokes

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Creamy Vegan Pasta with Spinach and Artichokes , a delicious vegan creamy pasta dish made with added spinach and artichokes.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• Cashews– 1 cup raw. The cashews should be softened (overnight or two hours in hot water).
• Rigatoni– 8 ounces .
• Nutritional Yeast– ¼ cup.
• Almond Milk– 1 cup.
• Spinach- 10 ounces,
• Artichoke Hearts-14 ounces.
• Olive Oil-1 tablespoon.
• Seasonings as desired. This can include Italian Seasonings, Salt, and/or Pepper. I like a Mediterranean Diet Seasoning Blend that has little or no added salt.

Instructions

1. Soften your cashews using your preferred method. I use the two hour soak in hot water for this recipe. Also, prepare the pasta as indicated on the packaging.
2. In a blender or food processor, blend or process the softened cashews, nutritional yeast, and almond milk until creamy. Stop to scrape down the sides as needed and season as desired as needed.
3. In a large pan on medium-low heat, sauté the spinach and artichokes for two minutes, stirring as needed to evenly cook.
4. Add the cashew sauce mixture to the pot, a half at a time, stirring between additions. Cook the sauce, stirring as needed, until warm enough to serve.
5. Remove the sauce from the heat and serve with the prepared pasta. Leftover sauce should keep for about a week if refrigerated and covered.

Notes

As mentioned , this sauce is made with softened cashews instead of dairy products. To soften the cashews for this recipe I like to soak the cashews in hot water for two hours.
Alternatively, some folks will boil their cashews for twenty minutes (I have not tried this) in order to soften them.

Also mentioned, I suggest using a thicker pasta because this is a creamy sauce.

For this recipe, I like a a pasta like rigatoni because it is a thicker pasta but, is also bite sized. I suggest reading the ingredient label on your pasta to insure that it is indeed a vegan pasta and not made with products such as eggs.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 290Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 484mgCarbohydrates: 33gFiber: 8gSugar: 3gProtein: 12g

*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used. - see post for alternatives Please see recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used.

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