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creamy vegan spinach and artichoke pasta

Vegan Spinach and Artichoke Pasta

A creamy, comforting vegan pasta loaded with fresh spinach and tender artichoke hearts. It’s easy to make, full of flavor, and perfect for a weeknight dinner or a cozy meal anytime.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 12 oz pasta penne, fettuccine, or spaghetti
  • 1 tbsp olive oil
  • 3 garlic cloves minced
  • 1 small onion finely chopped
  • 1 can 14 oz artichoke hearts, drained and chopped
  • 4 cups fresh spinach roughly chopped
  • 1 cup unsweetened plant-based milk
  • 1/4 cup vegan Parmesan cheese
  • 1/4 cup nutritional yeast
  • 2 tbsp all-purpose flour or cornstarch
  • 1/2 tsp paprika
  • Salt and pepper to taste
Optional: crushed red pepper flakes

Method
 

  1. Cook the pasta: Boil a large pot of salted water. Cook pasta until al dente. Save 1 cup of pasta water, then drain pasta.
  2. Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic. Cook for 3–4 minutes until soft and fragrant.
  3. Add artichokes and spinach: Stir in chopped artichoke hearts. Cook for 2–3 minutes. Add spinach in batches, letting it wilt before adding more.
  4. Make the sauce: Sprinkle flour over the veggies, stirring constantly. Slowly pour in plant-based milk while whisking. Add vegan Parmesan, nutritional yeast, paprika, salt, and pepper. Stir until thick and creamy. Use reserved pasta water to adjust thickness if needed.
  5. Combine pasta and sauce: Add the cooked pasta to the skillet. Toss gently to coat evenly. Taste and adjust seasoning.
  6. Serve: Plate and sprinkle extra vegan Parmesan or red pepper flakes if desired. Serve warm.

Notes

  • You can swap pasta types if you like. Whole-grain or gluten-free pasta works fine.
  • Add sautéed mushrooms for a different flavor twist.
  • This dish reheats well; keep a splash of plant-based milk handy when reheating.