Creamy Vegan Spinach Artichoke Pasta
This Creamy Vegan Spinach Artichoke Pasta features flavorful marinated artichokes, tender baby spinach, and a creamy vegan sauce made without nuts!
Ingredients
- ½ pound Pasta
- 4 cups baby spinach
- 1 cup marinated artichoke hearts
- ⅓ cup oat milk
- ½ cup vegan parmesan cheese
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Bring a large pot of water to a boil. Once the water is boiling, add the pasta and cook it per package directions until al dente.
- While the pasta cooks, gather the sauce ingredients. Add the non-dairy milk, vegan parmesan cheese, salt, and pepper to a sauté pan. Cook over medium heat until the cheese melts.
- Add the chopped artichokes and fresh spinach. Continue to cook over medium heat until the spinach is fully wilted.
- To thin the sauce slightly, add 1/4 cup of the pasta water or vegetable broth.You can leave the sauce as is or use an immersion blender to pulse the larger chunks of artichoke.
- Once the sauce is finished, remove the sauté pan from heat. Strain the cooked pasta and add it to the sauté pan, stirring until all of the pasta is coated in the sauce.
- That's it! Serve and enjoy!
Notes
**Please note: The nutritional information provided for each recipe is an estimate and may vary depending on the specific brands of ingredients used, portion sizes, and preparation methods. For accurate nutritional details, consider consulting a registered dietitian or using a trusted nutritional calculator.
- Not Vegan? Use dairy parmesan cheese or milk for this recipe.
- Gluten-free? Swap the noodles with your favorite gluten free pasta and you're all set!
Nutrition
Serving: 1serving**Calories: 328kcalCarbohydrates: 51gProtein: 10gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 657mgPotassium: 305mgFiber: 4gSugar: 4gVitamin A: 3355IUVitamin C: 19mgCalcium: 91mgIron: 2mg
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