Vegan Spinach Artichoke Pasta
If you think creamy pasta is satisfying, wait until you try this rich vegan spinach artichoke pasta. It’s flavorful, satisfying and gluten-free!
This tasty vegan spinach artichoke pasta can become one of your new favorite dinner recipe.
Tender artichoke hearts, colorful spinach and a wide variety of creamy ingredients will come together to coat and flavor the pasta.
This meal tastes home-cooked but has a notable restaurant flare. Many of the ingredients may already be in your pantry, saving you from having to make an extra shopping trip.
Key tips to follow
- Make sure your heat isn’t too high so your coconut milk doesn’t curdle. This also ensures the pasta doesn’t stick to the bottom of the pan.
- To lighten up the dish, use light coconut milk or any other plant-based milk and use half the amount of vegan cream cheese.
- Don’t overcook the pasta. Slightly undercook by about 2 to 3 minutes. It’ll continue cooking with the sauce.
- Save the pasta water to thin out the sauce if you need to.
Ingredient Notes
- Gluten-free pasta – I used red lentil Casarecce. It’s a fun shape with a good texture for a creamy pasta dish. You can also use regular pasta.
- Artichoke hearts – I used the jarred kind in brine but if you can find fresh or frozen, go for it.
- Vegan butter or olive oil
- Onion
- Garlic
- Vegetable broth
- Unsweetened Coconut milk – full fat makes the pasta extra rich and creamy but you can also use light coconut milk.
- Vegan cream cheese – I used Violife. If you prefer a lighter sauce, use half the amount in the recipe.
- Vegan mozzarella – also Violife
- Frozen spinach – be sure to thaw completely, squeeze and drain away excess water.
- Salt and pepper
- Fresh lemon juice – Helps balance the richness of the sauce. If you’re using artichokes in brine then you can omit the lemon juice.
- Gluten-free panko bread crumbs or regular – they add much-needed texture to the dish without becoming soggy too easily.
- Red pepper flakes – add a spicy kick but feel free to omit it.
How to make Vegan Spinach Artichoke Pasta
Make the topping and boil the pasta:
1. In a large pot, melt the vegan butter over medium heat. Add the breadcrumbs and cook while stirring constantly until brown and toasted.
2. Remove from heat and stir in the nutritional yeast, salt and pepper. Remove from the pot and set aside.
3. Rinse the pot and use it to cook the pasta as directed on the package. Drain when cooked.
Spinach Artichoke Sauce:
1. In a large pan or pot, melt the butter over medium heat. Add the onion, garlic and artichoke hearts.
2. Cook while stirring occasionally until the artichokes are browned and have released most of the moisture
3. Add the vegetable broth and coconut milk. Allow it to simmer then add the vegan cream cheese and mozzarella. Stir until melted and combined.
4. Remove from the heat then stir in the spinach. Season to taste with salt, pepper and lemon juice if needed.
5. Stir in the cooked and drained pasta.
6. Serve with breadcrumb topping.
Other Recipe Variations and Substitutions
- Fresh spinach can be used if you don’t have frozen spinach. Use the same weight as frozen.
- Another plant-based milk may also be used.
- You can top the pasta with sliced green onions for a fancier look.
- If you can’t find vegan cream cheese, you can use cashews as a substitute if you’re not allergic to nuts.
Soak for 15 minutes in hot water, drain then blend in a food processor or blender. Add as much water as needed to make it thick and creamy.
Storage Suggestions
The best way of storing cream-based pasta is to store the pasta and the sauce separately.
Toss leftover pasta with olive oil to prevent it from sticking and keep it covered in the fridge.
Store the sauce in a plastic container with a lid for between 5-7 days. You can freeze it too.
If you already combined the pasta and sauce, and have leftovers, store them in the fridge in a plastic container to prevent the pasta from drying out and getting freeze-burned.
Storing leftover pasta long-term isn’t the best idea as the texture becomes mushier overtime.
Try to enjoy those delicious leftovers in no more than 2 days to stay on the safe side.
How to Reheat
There are three effective ways of reheating creamy pasta:
1. Place the pasta in an oven tray, add a few tablespoons of water and cover it with aluminum foil. The steam will bring the pasta back to life.
It should take only ten minutes if you preheat the oven to 375 °F.
2. On the stovetop using the double boiler or bain-marie method. Place the pasta in a bowl and float the bowl in a pot filled with boiling water. Stir as the pasta heats through.
3. In the microwave. Pour the pasta into a microwave-safe container, mix in a splash of water. Heat in 1-minute intervals until the pasta is warm and moist.
Serving Ideas
- Steamed veggies, such as broccoli or asparagus
- Gluten-free bread, or try these tasty garlic knots if you’re not gluten-free.
More vegan recipes with spinach:
- Vegan Spinach Lasagna (Gluten-Free)
- Vegan Spanakopita (Spinach Pie)
- Vegan Cannelloni (Spinach & Tofu Ricotta)
- Vegan One Pot Pasta with Spinach, Tomatoes and Broccoli
Vegan Spinach Artichoke Pasta (Gluten-free)
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Ingredients
- 8 ounce (227 g) gluten-free pasta, I used red lentil Casarecce
- 2 tablespoons (30 g) vegan butter, or olive oil
- 1 small (70 g) onion, minced
- 3 cloves (9 g) garlic, minced
- 12 ounce (340 g) artichoke hearts, drained if using canned/jarred
- 1 cup (237 ml) vegetable broth
- 1 cup (237 ml) coconut milk, unsweetened
- 7 ounce (200 g) vegan cream cheese, I used Violife
- 4 ounce (113 g) vegan mozzarella, I used Violife
- 10 ounce (283 g) frozen spinach, thawed and squeezed to drain
- Salt and pepper, to taste
- ½ tablespoon (7 ml) fresh lemon juice, about ½ lemon, See Notes
Breadcrumb Topping (Optional)
- 2 tablespoons (30 g) vegan butter, or olive oil
- 1 cup (160 g) gluten-free panko bread crumbs, or regular
- 1 tablespoon (4 g) nutritional yeast, or red pepper flakes to taste
- Salt and black pepper, to taste
Instructions
Make the topping and boil the pasta:
- In a large pot, melt the vegan butter over medium heat. Add the breadcrumbs and cook while stirring constantly until brown and toasted.1 cup (160 g) gluten-free panko bread crumbs ,2 tablespoons (30 g) vegan butter
- Remove from heat and stir in the nutritional yeast, salt and pepper. Remove from the pot and set aside.1 tablespoon (4 g) nutritional yeast ,Salt and black pepper
- Rinse the pot and use it to cook the pasta as directed on the package. Drain when cooked.8 ounce (227 g) gluten-free pasta
Spinach Artichoke Sauce
- In a large pan or pot, melt the butter over medium heat. Add the onion, garlic and artichoke hearts. Cook while stirring occasionally until the artichokes are browned and have released most of the moisture.2 tablespoons (30 g) vegan butter ,1 small (70 g) onion ,3 cloves (9 g) garlic ,12 ounce (340 g) artichoke hearts
- Add the vegetable broth and coconut milk. Allow it to simmer then add the vegan cream cheese and mozzarella. Stir until melted and combined.1 cup (237 ml) vegetable broth ,1 cup (237 ml) coconut milk ,7 ounce (200 g) vegan cream cheese ,4 ounce (113 g) vegan mozzarella
- Remove from the heat then stir in the spinach. Season to taste with salt, pepper and lemon juice if needed.10 ounce (283 g) frozen spinach ,Salt and pepper ,½ tablespoon (7 ml) fresh lemon juice
- Stir in the cooked and drained pasta. Serve with breadcrumb topping.
Notes
- If the artichoke hearts you’re using are marinated in a vinegar brine then omit the lemon juice.
- If you’re using 10 oz fresh spinach, wilt in the dry pan before cooking the onions and artichokes. Remove, set aside, then continue the steps as directed.
- To lighten up the dish, use light coconut milk or any other plant-based milk and use half the amount of vegan cream cheese.
- Please check the post for more tips and substitutions.