Vegan Spinach Artichoke Pasta Recipe

I nailed a Vegan Alfredo Recipe that makes spinach artichoke pasta taste decadently rich in just over 30 minutes, you have to see this.

I’m obsessed with this Vegan Spinach Artichoke Pasta because it hits every junk-food craving without lying about itself. Creamy, garlicky, bright with lemon but still sloppy enough to twirl.

I love that the sauce reads like a Vegan Alfredo Recipe yet it’s sneaky with tender artichokes and spinach. It’s the kind of meal I make when I want something simple, satisfying, and fast on weeknights.

12 oz pasta makes it feel like dinner you want to eat twice in a row. Part of Easy Vegan Pasta Recipes rotation.

Real, rich pasta that keeps me coming back. Hard to really resist.

Ingredients

• Pasta: the cozy carb that holds the creamy sauce and soaks up flavors.
• Cashews: creamy base and protein, makes the sauce rich without dairy.
• Plant milk: thins the cashew cream, keeps it light and dairy-free.
• Nutritional yeast: cheesy, nutty kick that makes it taste like real cheese.
• Lemon juice: brightens the whole dish, cuts through the richness.
• Salt: brings out everything else, don’t be shy with it.
• Pepper: a little bite that keeps it from tasting flat.
• Garlic powder: steady garlic background, no fresh garlic intensity needed.
• Onion: sweet, savory base that gives real depth and aroma.
• Garlic cloves: sharp, fresh garlic punch when you want it bold.
• Olive oil: richness and mouthfeel, or vegan butter for extra comfort.
• Spinach: leafy green bulk, adds color, iron, and a gentle earthiness.
• Artichokes: tangy, meaty bites that add texture and interest.
• Vegetable broth: thins sauce smartly, adds savory notes without heaviness.
• Red pepper flakes: optional heat, adds a little zip and warmth.
• Parsley or basil: fresh finish, makes it look and taste brighter.

Ingredient Quantities

• 12 oz pasta (use gluten-free pasta if you want)
• 1 cup raw cashews, soaked in hot water for 20 minutes then drained
• 1 1/2 cups unsweetened plant milk (almond or oat)
• 1/4 to 1/3 cup nutritional yeast
• 2 tablespoons lemon juice
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 to 2 tablespoons olive oil or vegan butter
• 10 to 12 oz frozen chopped spinach, or about 4 cups fresh spinach
• 1 14 oz can artichoke hearts, drained and roughly chopped
• 1/4 cup vegetable broth or reserved pasta water, more as needed
• 1/4 teaspoon red pepper flakes, optional
• Fresh parsley or basil for garnish, optional

How to Make this

1. Bring a large pot of salted water to a boil and cook 12 oz pasta according to package directions until al dente; reserve about 1/4 cup pasta water then drain and set pasta aside (use gluten-free pasta if you want).

2. While pasta cooks, drain 1 cup raw cashews that were soaked in hot water for 20 minutes and add them to a blender with 1 1/2 cups unsweetened plant milk, 1/4 to 1/3 cup nutritional yeast, 2 tablespoons lemon juice, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder; blend until totally smooth and creamy, scraping down sides if needed.

3. Heat 1 to 2 tablespoons olive oil or vegan butter in a large skillet over medium heat, add 1 small finely chopped yellow onion and cook until soft and translucent, about 5 to 7 minutes, stirring so it doesnt brown too much.

4. Add 2 cloves minced garlic and cook 30 to 60 seconds more until fragrant, dont let it burn.

5. If using frozen chopped spinach (10 to 12 oz), add it straight to the pan and cook until thawed and heated through, squeeze out excess liquid with a spoon or lid; if using about 4 cups fresh spinach, add in batches and wilt down.

6. Stir in 1 14 oz can drained and roughly chopped artichoke hearts and 1/4 cup vegetable broth or some of the reserved pasta water to loosen things up, cook 2 to 3 minutes so flavors marry.

7. Pour the blended cashew Alfredo into the skillet, stir to combine and simmer gently for 2 to 3 minutes until sauce thickens slightly; add more reserved pasta water or broth a tablespoon at a time if it feels too thick.

8. Add the drained pasta to the skillet and toss everything together so the sauce coats the noodles, taste and adjust seasoning with more salt, pepper, or lemon juice; sprinkle in 1/4 teaspoon red pepper flakes if you like a little heat.

9. Cook another minute so pasta soaks up sauce, then remove from heat. If sauce seems too thin after resting, simmer a minute more, if too thick stir in a splash more plant milk or pasta water.

10. Serve hot topped with chopped fresh parsley or basil if you want, and enjoy — leftovers keep well in the fridge for a few days and reheat with a splash of plant milk.

Equipment Needed

1. Large pot for boiling the pasta (with lid, maybe)
2. Colander to drain pasta and the artichokes
3. High speed blender or regular blender for the cashew sauce
4. Large skillet or sauté pan for cooking the onions, spinach and sauce
5. Cutting board and chefs knife for chopping onion, garlic and herbs
6. Measuring cups and spoons for the milk, nutritional yeast, lemon juice and seasonings
7. Wooden spoon or silicone spatula for stirring and scraping the pan
8. Small bowl or jar to reserve pasta water and mix little extras if needed

FAQ

Vegan Spinach Artichoke Pasta Recipe Substitutions and Variations

• Pasta: swap with chickpea, lentil, or brown rice pasta for more protein or to keep it gluten free. Regular semolina works fine too if you don’t need GF.
• Raw cashews: use 1 cup silken tofu or 3/4 cup plain unsweetened soy yogurt for a creamy base if you’re nut free. Toasted sunflower seeds blended with a bit of hot water also work in a pinch.
• Unsweetened plant milk: oat, soy, or unsweetened cashew milk are good swaps. If you want richer sauce use light coconut milk but use sparingly so it doesn’t taste coconutty.
• Nutritional yeast: replace with 2 tablespoons miso paste plus a splash of lemon for savory depth, or 1/4 cup mashed roasted pumpkin seeds for a nutty, cheesy vibe.

Pro Tips

1) Soak the cashews longer if you can — 1 hour makes the creamiest sauce. If you’re short on time, boil them 10 minutes then let sit 10 more; that helps the blender make it totally smooth. Use a high-speed blender and scrape the sides so there’s no gritty bits.

2) Don’t toss all the pasta water away. Save at least 1/2 cup. Add it a tablespoon at a time to thin the sauce while you toss the pasta so it clings perfectly. Warm pasta water loosens the sauce better than cold broth.

3) Squeeze frozen spinach well. Put it in a fine-mesh sieve or wrap in a clean dish towel and press out extra liquid. Too much water will make the sauce thin and bland, and you’ll end up over-seasoning to compensate.

4) Layer the salt and acid slowly. Season in steps: a little salt in the blender, taste the finished sauce, then finish with more salt and an extra squeeze of lemon if it needs brightness. If reheating leftovers, stir in a splash of plant milk and a pinch of salt rather than cooking longer.