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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