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!
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Servings: 4 bowls
Ingredients
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
Instructions
- 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!
Notes
- -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.
Nutrition
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!