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Spinach Artichoke Vegan Pasta
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Creamy Vegan Pasta with Spinach and Artichokes

Creamy Vegan Pasta with Spinach and Artichokes , a delicious vegan creamy pasta dish made with added spinach and artichokes.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Vegan Recipes
Cuisine: Mediterranean
Search Result: artichokes, cashews, Mediterranean Diet, Pasta, Sauce, spinach, vegan
Servings: 6
Servings: 1g
Author: 🔪 Food, Wine, and Love

Ingredients

  • Cashews– 1 cup raw. The cashews should be softened overnight or two hours in hot water.
  • Rigatoni– 8 ounces .
  • Nutritional Yeast– ÂĽ 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

  • 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, sautĂ© 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.

Recipe 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.

originally posted:

February 11, 2021
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Nutrition

Serving: 1g | Calories: 290kcal | Carbohydrates: 33g | Protein: 12g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Sodium: 484mg | Fiber: 8g | Sugar: 3g
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!

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