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Vegan Spinach Artichoke Pasta






Hello & Happy Wednesday!!






One thing I love with recipe development, is remakes! It’s a great way to revisit staples to make sure they really deliver in all areas and also put a fresh spin on them. One of my favorite dishes that I did back in 2018, was this Spinach Artichoke Pasta! At the time there was little to no recipes for it. I questioned, is this something that nobody has tapped into or is it a total bomb.. 


Aa you would imagine, this recipe concept is just a win win all around! Pasta gets a bad reputation for being just laden with carbs and lacking in nutrients. However, that can’t be further from the truth. It’s actually the perf medium to get more veggies on your plate. 


Did you know, most people make Spin Dip and then are just done with this flavor duo?


Typically we envision a heavy cheese dip when this combo comes to mind, but there are countless other things you can do and pasta is one of them! The wonderful thing about artichokes is that they pair perfectly with any season, you can find them all year round, and they are affordable making them the ideal addition to a myriad of dishes to up the veggie content. (Other spinach/artichoke concepts?! Check out these: Spinach Artichoke Pin Wheels, Oven Baked Artichokes, Spinach Artichoke Pizza, Artichoke Dip)








What’s fab about this dish? Honestly, everything. It’s quick, easy, has minimal ingredients, veggie packed, flavor packed, can easily be made in bulk (meal prep), affordable, ingredients accessible, the sauce is thrown in a blender, the sauce can be paired with countless other dishes, the dish is non vegan approved, and it’s just an all around game changing effortless recipe you have to try!




If you love a solid vegan pasta dish that you can enjoy for years to come, this vegan Spinach Artichoke Pasta is it!







Why this recipe is great: 






Nutrient packed

Minimal ingredients 


Sauce made in blender 

Perf for any season

Non vegan approved 



















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Vegan Spinach Artichoke Pasta with Garlic Cream Sauce

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5 from 1 review

  • Author: Eat Drink Shrink
  • Total Time: 20 minutes
  • Yield: 2-4 servings 1x


Units Scale

Garlic Cream Sauce:



  1. Soak cashews in boiling water for 10 minutes or until soft.
  2. Add olive oil and chopped artichokes to a pan over medium heat. Sauté for 3 minutes or so. I like to get a few sear spots on the artichokes.
  3. Now add the garlic, a lil salt and pepper, red pepper flakes and cook for one to two minutes, or just until it’s slightly golden and fragrant.
  4. Now add the spinach and cook for a few minutes until slightly wilted. Set aside.
  5. In a high power blender add all of the sauce ingredients and blend until smooth. (3 mins or more if you don’t have a good blender) Add additional almond milk if desired to achieve thinner consistency
  6. Toss the cooked pasta with the artichokes and garlic cream sauce. Serve hot.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes


  • Serving Size: 1







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  1. This was delicious. Thank you for this recipe. There was a lot of extra sauce so I kept it in the fridge for a few days and my daughter used on other food.

    1. Hi Jennifer! So glad to hear! Extra sauce is always a good thing as you can test it with other dishes. Send me a picture on IG next time to share with everyone!

  2. I loved this . Just made it tonight with fresh homemade pasta. I added a small dash of nutmeg to the sauce to add depth, and fresh squeezed lemon for brightness. The toasted pine nuts are a must. I thought this dish paired well with warm crusty bread and for a side I chose blistered vine ripened tomatoes baked in olive oil, salt and black pepper. Great recipe !

    1. Hi Marissa! Amazing! I’m so glad it turned out well. The lemon juice and pine nuts make a huge difference. , love the idea of the blistered tomatoes! Send me a picture on IG to share with readers and clients next time! XO – Gabrielle

    2. This was flavorful and my non vegan friends enjoyed it too. The cream sauce is now my preferred recipe. I did serve with toasted pine nuts,, lemon juice,, and Italian parsley..
      Thank you for sharing.
      Next time I’m going to add cooked mushrooms.

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