Vegan Spinach Artichoke Pasta Recipes

SPINACH ARTICHOKE PASTA

Steps:

• Cook the pasta according to package directions until al dente. *Reserve 1 cup of pasta cooking water before draining the noodles!
• Place all sauce ingredients (cashews, nutritional yeast, coconut aminos, lemon juice, milk, salt and pepper) in a high speed blender. Blend on hight until smooth and creamy.
• Heat oil in a large, deep skillet over medium heat. Add the diced onions and sauté for 5 to 6 minutes until soft and translucent. Add the garlic and sauté 1 minute.
• Add the flour to the onion mixture and stir well until no white bits of flour remain.
• Pour about 1/4 cup (it doesn't have to be exact, but a few splashes is enough) into the onion mixture and whisk until smooth and creamy. There will still be chunks of onion, but there should be no lumps of flour. Be sure to scrape the bottom of the pan and ensure all the flour is incorporated before pouring the rest of the sauce in. Do not skip this step! If you don't whisk out all the lumps now, you won't be able to later.
• Pour in the remaining sauce and stir. Bring to a boil, then reduce heat to a low simmer and cook until the sauce is thickened. This should only take a few minutes.
• Add the chopped artichokes, spinach and cooked noodles and mix well to combine. If the sauce is too thick, add some of the reserved pasta water, 1/4 cup at a time, until the desired consistency is reached.
• Serve hot garnished with chopped fresh parsley, if desired.

VEGAN SPINACH ARTICHOKE PASTA

Steps:

• 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!

SPINACH ARTICHOKE PASTA

Steps:

• Cook the pasta according to the instructions on the package. Set aside.
• Make the sauce: place all ingredients in a high speed blender and process until smooth.
• Roughly chop the artichoke hearts and wash the spinach.
• In a large pan, add the spinach and cook, stirring, until spinach is wilted. Set aside. Pour the sauce into the same pan and heat until it thickens up. Then add the artichokes, the wilted spinach, and the cooked penne. Season with salt and pepper.

CREAMY ARTICHOKE PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente.
• Meanwhile, blend the drained artichoke hearts, 1/4 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper in a high-powered blender until completely smooth. Set aside.
• Heat the olive oil in a large high-sided skillet or braiser over medium heat. Add the roasted red peppers, olives, capers and red pepper flakes and sauté until warmed through, about 2 minutes. Stir in the garlic and a drizzle of oil if needed. Continue to cook, stirring frequently, until the garlic is slightly softened but not brown, about 1 minute. Stir in the blended artichoke hearts, then reduce the heat to low.
• When the pasta is ready, reserve 1 cup of the pasta water, then drain the pasta and add it directly to the skillet with the artichoke sauce. Add about 1/2 cup of the reserved pasta water and toss together until the sauce and water become a cohesive creamy mixture, add more pasta water as needed. Turn off the heat. Add the basil and parsley, toss to combine and serve.

VEGAN SPINACH ARTICHOKE DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix artichoke hearts, cream cheese spread, spinach, flour, garlic salt, thyme, and red pepper flakes together in a large bowl.
• Coat a large nonstick baking pan with cooking spray; fill pan with the artichoke mixture.
• Bake in the preheated oven until center is hot and dip is bubbling, about 25 minutes.
• Sprinkle the top of the dip with Parmesan-style cheese.