Artichoke and Spinach Pasta
Artichoke and Spinach Pasta is a delicious, irresistible, and unique spin on the classic spinach-artichoke dip and pasta combination you know and love. Creamy, rich, and decadent, this delightful pasta dish is a profound comfort food dream come true!
A unique mix of white cannellini beans, spinach, artichokes, vegan parmesan, and pasta, this vegan spinach artichoke pasta offers the perfect balance of creamy, rich, and flavorful ingredients. The kids will love it, and the adults will admire it too.
A fantastic vegan recipe for all the family and an excellent alternative to the usual family-friendly dinners and meals! Ready in just 30 minutes, this recipe is perfect for weeknight cooking, yet special enough to serve as an occasional dinner party dish.
The ultimate comfort food, this recipe is delicious when served with fresh garden salad and your favorite vegan dressing. And a great recipe for serving, especially to vegan and gluten-free guests, due to the fantastic flavor and textures. Creamy Artichoke and Spinach Pasta is simple to make yet incredibly delicious; it will become a mainstay on your dinner and lunch menu.
Artichoke and Spinach Pasta Key Ingredients
Pasta – Pasta shapes of your choice are welcome, including macaroni, penne, fusilli, and gnocchi for this recipe.
Cannellini Beans – Cannellini beans are white kidney beans native to Italy. Cannellini beans are creamy white in color and have a slightly sweet flavor with a very similar texture to pinto beans. Cannellini beans are a fantastic choice for vegans because they are so versatile and are low in fat. They can help keep you feeling fuller longer.
Artichoke – Using canned artichoke hearts is a good idea because they are readily available and easy to prepare. Keep in mind that you should drain them before using them, however.
Baby Spinach – Fresh baby spinach is always a big yes for this vegan spinach artichoke pasta.
Grated Vegan Parmesan – Grated Vegan Parmesan is a vegan cheese substitute that mimics the texture and taste of parmesan cheese. It’s suitable for a variety of dishes, including pasta and salads. For example, we used it to make this Spinach Artichoke Pasta far at a touch of tang and creaminess without adding a lot of fat and carbs.
Seasoning – A magical seasoning blend for this recipe is created with garlic, salt, red pepper flakes, black pepper, and extra-virgin olive oil!
How to make creamy spinach artichoke pasta?
Follow our recipe to prepare creamy spinach artichoke pasta; it is easy to make and so creamy. I have a feeling that you are going to enjoy it! This is a very filling dish and an excellent choice for vegetarians. And kids too.
INGREDIENTS
- 8 oz pasta of choice
- 1 15oz can of white cannellini beans, drained and rinsed
- 3 garlic cloves, roughly chopped
- ¾ cup vegetable broth, divided
- 1 tablespoon olive oil
- 1 15oz can or jar of quartered artichokes, drained
- 5oz baby spinach
- 1/3 cup grated vegan parmesan
- 1 tablespoon salt
- Crushed red pepper flakes and black pepper for serving
METHOD
- Cook pasta according to package and set aside.
- Next, add the cannellini beans, garlic, and ½ cup vegetable broth to a food processor. Blend and set aside.
- In a large pan, add the olive oil over medium heat. Then add in the artichokes, and cook until lightly browned. Next, add spinach and vegan parmesan to the pan and toss them together. Last, add the bean mixture and another 1/3 cup of vegetable broth. Mix until well combined.
- Add the cooked pasta to the pan. Toss together so pasta is well coated in sauce.
- Serve topped with additional vegan parmesan, crushed red pepper flakes, and black pepper.
What to serve with artichoke and spinach pasta?
Pairing artichoke and spinach pasta can be an exciting and delicious adventure. The combination of flavors is unique, and the taste is super tasty. I suggest serving this spinach artichoke with Fresh Green Salad. If you are serving this with a meal, something like a Wedge Salad, Grilled Asparagus, or even Glazed Carrots will work quite well.
What kind of Artichokes to use?
We have used Cucina & Amore Artichokes. These tasty artichokes are gluten-free and non-GMO certified. Perfect for cooking, marinating, or eating right out of the package, they’re healthy and full of flavor.
They’re also vegan, making them an ideal choice for an event or dinner where you are serving various guests with different dietary needs. Add a zesty flavor to a wide range of dishes, from pizza to pasta, salads, sandwiches, and more. The versatile ingredients add a unique Mediterranean twist to your traditional recipes.
Are artichokes Keto?
Yes, artichokes are keto-friendly. Artichokes are low in calories and carbohydrates, but they are not as low carb as other vegetables, like zucchini or broccoli.
Can you use frozen spinach?
Fresh spinach is much easier to work with and is more flavorful than frozen. However, you can use frozen spinach instead of fresh spinach in this recipe if the fresh one isn’t handy. Just make sure you drain out as much moisture as possible before adding it to the pasta.
How to store leftovers?
If you have leftover Artichoke and Spinach pasta, keep it in the refrigerator once you have cooled it down. Store properly in an airtight container; it will last 3-5 days in your fridge.
INGREDIENTS
- 8 oz pasta of choice
- 1 15oz can of white cannellini beans, drained and rinsed
- 3 garlic cloves, roughly chopped
- ¾ cup vegetable broth, divided
- 1 tablespoon olive oil
- 1 15oz can or jar of quartered artichokes, drained
- 5oz baby spinach
- 1/3 cup grated vegan parmesan
- 1 tablespoon salt
- Crushed red pepper flakes and black pepper for serving
METHOD
- Cook pasta according to package and set aside.
- Next, add the cannellini beans, garlic, and ½ cup of vegetable broth to a food processor. Blend and set aside.
- In a large pan, add the olive oil over medium heat. Then add in the artichokes, and cook until lightly browned. Next, add spinach and vegan parmesan to the pan and toss them together. Last, add the bean mixture and another 1/3 cup of vegetable broth. Mix until well combined.
- Add the cooked pasta to the pan. Toss together so pasta is well coated in sauce.
- Serve topped with additional vegan parmesan, crushed red pepper flakes, and black pepper.
Creamy Artichoke and Spinach Pasta
Ingredients
- 8oz pasta of choice
- 3 garlic cloves roughly chopped
- 3/4 cup vegetable broth divided
- 1 tbsp olive oil
- 1 15oz can or jar quartered artichokes drained
- 5 oz baby spinach
- 1/3 cup grated vegan parmesan
- 1 tbsp salt
- Crushed red pepper flakes and black pepper for serving
Instructions
- Cook pasta according to package and set aside.
- Next, add the cannellini beans, garlic, and ½ cup vegetable broth in a food processor. Blend and set aside.
- In a large pan, add the olive oil over medium heat. Then add in the artichokes, and cook until lightly browned. Next, add spinach and vegan parmesan to the pan and toss them together. Last, add the bean mixture and another 1/3 cup of vegetable broth. Mix until well combined.
- Add the cooked pasta to the pan. Toss together, so pasta is well coated in sauce.
- Serve topped with additional vegan parmesan, crushed red pepper flakes, and black pepper
