This delicious and creamy vegan spinach and artichoke pasta is the perfect go-to meal for busy nights. It’s quick, healthy, and packed with rich flavors, combining sautéed spinach, tender artichokes, and a luscious cashew-based cream sauce. With minimal prep and just a handful of ingredients, you can whip up this wholesome dish in under 25 minutes. It’s perfect for family dinners, casual gatherings, or even as a meal prep option!

Instructions

1. Start by cooking the pasta according to the package instructions. Drain and set aside, saving ½ cup of pasta water.
2. While the pasta cooks, prepare the cashew cream. Drain the soaked cashews and blend them with almond milk, nutritional yeast, lemon juice, salt, and pepper until smooth. Set aside.
3. In a large pan, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the chopped spinach and artichoke hearts to the pan, cooking until the spinach wilts, about 3-4 minutes.
5. Pour the cashew cream into the pan, stirring to combine with the spinach and artichokes. If the sauce is too thick, add the reserved pasta water gradually until desired consistency is reached.
6. Combine the cooked pasta with the sauce, tossing everything together until well coated. Adjust salt and pepper to taste.
7. Serve warm with optional red pepper flakes, vegan parmesan, and fresh parsley for garnish.

My Story Behind the Recipe

I first came across this recipe idea while browsing a vegan cooking forum. I noticed that spinach and artichokes are often paired in dips, but I wanted to create something heartier and more meal-like. After trying it at a vegan restaurant and absolutely loving the flavors, I decided to recreate the concept at home with my own twist. The cashew cream is my personal favorite element – it’s so creamy and rich, but without any dairy.

When I made it for a family dinner, it was an instant hit. Everyone was surprised by how much flavor was packed into such a simple dish, and my non-vegan friends couldn’t even tell it was plant-based! This recipe has become a go-to in my kitchen because it’s both filling and healthy. It’s perfect for a dinner party, but also makes a great weeknight meal for the family.

The nutrition profile for this recipe is fantastic for a filling, plant-based meal. At 510 calories, it’s a great option for dinner, with plenty of fiber and protein from the pasta, spinach, and cashew cream. The fat content is mainly from healthy cashews and olive oil, which makes this meal nutrient-dense and satisfying. The sodium content is moderate, which can be easily adjusted depending on your preferences. Overall, it’s a well-balanced meal that will leave you feeling full without being overly heavy.