Creamy Spinach-Artichoke Pasta


Creamy Spinach-Artichoke Pasta

Nothing beats a bowl of creamy pasta. This creamy spinach artichoke pasta is very delicious and flavorful. This dish is the same recipe as the classic dip but with pasta. It looks and tastes like such a decadent dish, but it’s so easy. Try it now by following the instructions below.
Course Vegan
Keyword vegan
Prep Time 15 minutes
Active Time 20 minutes
Total Time 35 minutes
Servings 4


  • one 12oz (340g) package frozen chopped spinach, thawed
  • 1lb (455g) penne or rigatoni pasta (gluten-free if necessary)
  • one 12oz vacuum-packed block extra firm silken tofu
  • 1½ cups (360ml) unsweetened nondairy milk (nut-free if necessary)
  • ⅓ cup (25g) nutritional yeast
  • ¼ cup (60ml) vegan white wine
  • ¼ cup (60ml) lemon juice
  • 3 tbsp arrowroot powder
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • ¼ tsp cayenne pepper
  • 1 tbsp vegan butter
  • One 14-15oz can artichoke hearts, rinsed, drained, and quartered if whole
  • 2 garlic cloves, minced
  • salt and black pepper to taste
  • pepita parmesan (optional)


  • Place the spinach in a clean kitchen towel. Wrap the kitchen towel around the spinach and twist to squeeze out all the extra liquid. Set the spinach aside.
  • Bring a large pot of water to a boil, add a bit of salt, and add the pasta. Cook the pasta according to the package instructions until al dente. Drain and set the pasta aside.
  • While the pasta is cooking, combine the tofu, milk, nutritional yeast, wine, lemon juice, arrowroot, garlic powder, onion powder, and cayenne pepper in a blender and blend until smooth. Set aside.
  • Melt the butter in a large shallow saucepan over medium heat. Add the artichokes and cook, stirring occasionally, for 3 to 4 minutes, until they begin to brown. Add the minced garlic and spinach and cook until heated through. Add the pasta and tofu mixture and stir, cooking until heated through. Add salt and pepper, then remove from the heat. Serve topped with Pepita Parmesan(if using). Leftovers will keep in an airtight container in the fridge for up to 3 days.


If you can’t find a 12oz package frozen chopped spinach, 10 ounces will also work, or you can thaw 1 pound and leave a little bit out.
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