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bowl of linguine with spinach, artichokes, basil, and toasted pine nuts

Vegan Spinach Artichoke Pasta

Whole wheat spaghetti gets paired with artichokes, spinach, and a creamy dairy-free basil sauce for the ultimate vegan pasta recipe!
4.5 from 6 votes
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Course: Vegetarian Pasta
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 bowls


Basil cream sauce:

  • 1 ½ cup oat milk or any plant-based milk, unsweetened
  • 1 ½ cups fresh basil packed
  • 2 Tablespoons pine nuts
  • 2 Tablespoons nutritional yeast
  • 1 Tablespoon lemon juice
  • ½ Tablespoon cornstarch
  • salt & pepper to taste

Pasta ingredients:

  • 8 ounces dried pasta I used Anna organic whole wheat spaghetti
  • 2 Tablespoons olive oil
  • 2 cloves garlic minced
  • 1 shallot finely chopped
  • 2 cans cooked canned artichokes strained, rinsed, cut in half, and patted dry
  • ½ teaspoon chili flakes
  • salt & pepper to taste season to your preference
  • 5 cups spinach loosely packed
  • 2 Tablespoons toasted pine nuts optional, as a garnish
  • Fresh basil optional, as garnish


  • First, cook the pasta, strain, and set aside. While the pasta is cooking, make the basil cream sauce. Add all the sauce ingredients to a blender or food processor and blend until smooth, about 2 minutes. Set the sauce aside for later.
  • Next, add the olive oil to a pan and turn on the heat. Once the oil is hot, add in the minced garlic and chopped shallot. Sauté 3-5 minutes until translucent and beginning to brown. Then, add in the artichokes and sauté with the onions and garlic for another 5 minutes.
  • Add the spinach to the pan of vegetables, mix in, and cook with the vegetables for an additional 1-2 minutes until the spinach begins to wilt. Then, pour in the basil cream sauce and cooked pasta and cook everything together for another 2-5 minutes until the sauce begins to thicken. *You have to cook the sauce for it to thicken, so please cook until it's thick*.
  • Remove the pasta from the heat, serve, and top with additional toasted pine nuts and fresh basil. Enjoy!


  • -Leftovers can be stored in a closed container in the fridge for 1 week or in the freezer for 1 month.
  • There isn't a great substitute for cornstarch, but you could try arrowroot powder or substitute it for 2 tablespoons of flour. 
  • To make this dish gluten-free just substitute the whole wheat spaghetti with gluten-free noodles. 
  • If using fresh artichokes, they must be cooked before using in this recipe.


Calories: 418kcal | Carbohydrates: 62g | Protein: 14g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 524mg | Potassium: 547mg | Fiber: 7g | Sugar: 10g | Vitamin A: 4252IU | Vitamin C: 15mg | Calcium: 201mg | Iron: 3mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!