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I used to think creamy pasta was off-limits when I gave up dairy. That was until I discovered the magic of cashews and blended veggies.
This spinach and artichoke pasta is my go-to when I want something rich, satisfying, and packed with flavor. It’s like the best spinach artichoke dip you’ve ever had—but in pasta form.
Plus, it’s packed with nutrients, so I don’t have to feel bad about going back for seconds (or thirds).
Tips for Maximum Flavor:
- Roast the garlic: If you have time, roasting garlic (instead of sautéing) will give the sauce an even deeper, slightly sweet flavor.
- Use high-quality artichokes: Marinated ones work great for extra flavor, but make sure they’re not too vinegary.
- Don’t overcook the spinach: Toss it in at the last minute to keep its vibrant color and fresh taste.
Variations & Substitutions:
- Nut-free? Swap cashews for 1 cup of silken tofu or blended sunflower seeds.
- No nutritional yeast? A little miso paste can give a similar umami flavor.
- Add protein: Grilled tofu, chickpeas, or sautéed mushrooms make great additions.
- Prefer a kick? Stir in a pinch of red pepper flakes or cayenne.
Serving Suggestions:
- Top with crispy gluten-free breadcrumbs for a little crunch.
- Pair with a side salad with a tangy vinaigrette to balance the creaminess.
- Serve with roasted veggies like cherry tomatoes or zucchini for extra color and texture.
Creamy Spinach & Artichoke Pasta (No Dairy)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Pasta, Dinner
- Method: Stovetop
- Cuisine: Plant-Based, American
Description
A rich and creamy pasta made without dairy, featuring a velvety cashew sauce, sautéed spinach, and artichokes. A perfect gluten-free and plant-based comfort meal.
Ingredients
Scale
For the sauce:
- 1 cup raw cashews (soaked in hot water for 15 minutes)
- 1 ½ cups unsweetened almond milk (or oat milk)
- 3 tbsp nutritional yeast
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp onion powder
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp smoked paprika (optional for depth)
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
For the pasta & veggies:
- 12 oz gluten-free pasta (I love chickpea or brown rice pasta)
- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups fresh spinach, chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- ½ cup vegetable broth (to deglaze and add moisture)
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Make the sauce: Blend the soaked cashews, almond milk, nutritional yeast, lemon juice, Dijon mustard, and seasonings in a high-speed blender until smooth and creamy.
- Sauté the aromatics: In a large skillet, heat 2 tbsp olive oil over medium heat. Add the onion and cook for 3 minutes until softened. Stir in the garlic and cook for another 30 seconds.
- Cook the veggies: Add the chopped spinach and artichokes to the skillet. Pour in the vegetable broth and stir. Cook until the spinach is wilted and everything is well combined (about 3-5 minutes).
- Combine everything: Pour the creamy sauce over the veggies and mix well. Let it simmer for 2 minutes to thicken.
- Toss in the pasta: Add the cooked pasta and stir until everything is coated in the sauce.
- Taste and adjust: If it needs more flavor, add a pinch of salt, a squeeze of lemon, or a dash of nutritional yeast.
- Serve warm with fresh black pepper and a sprinkle of red pepper flakes (if you like a little heat).
Notes
- For a cheesier flavor, add extra nutritional yeast.
- Store leftovers in the fridge for up to 3 days. Reheat with a splash of almond milk.
- Works with any type of gluten-free pasta!
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 2g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 0mg
