Pasta with all the creamy comfort of spinach artichoke dip? Sign us up! This comforting, veggie-filled dish comes together with simple methods and fairness 10 ingredients. It’s a weeknight dream!
Bonus? This crowd-pleasing recipe is vegetarian, optionally gluten-free, and packed with vitamins and minerals (C, K, folate, iron, potassium, and more!). Let’s make pasta!
This creamy pasta party starts by cooking your favorite pasta and (quickly!) soaking cashews to soften them and ensure a more neutral flavor.
While you wait, there’s time to chop the shallots, garlic, and artichoke hearts, and then mix the cashews with lemon, salt, and nutritional yeast. “Cheesy,” creamy sauce.
Once your pasta is cooked, you can use your now-empty pasta pot (yes, less food!). Shallots, garlic, artichoke hearts and spinach. This increases their sweetness and removes some of the moisture for the best taste!
Finish it off by adding your cooked pasta and creamy cashew sauce and stir it all up. And for an extra delicious final touch, garnish with Vegan Parmesan Cheese and spicy red pepper flakes. Dinner is served!
We hope you love this Spinach Artichoke Dip Pasta! This is:
Creamy
juicy
garlicky
veggie-packed
Easy to make
& very tasty!
With 17 grams of protein per serving, it’s a comforting, plant-based meal all by itself! It would also pair well with roasted asparagus or Brussels sprouts, or grilled chicken or shrimp if not vegan/vegetarian.
More weeknight pasta recipes
Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!
serving 4 (Environment)
the sauce
- 3/4 the cup Raw cashews, soaked
- 3/4 the cup the water (or reserved pasta water from cooked pasta)
- 1 table spoon lemon juice
- 1/2 teaspoon Sea salt
- 1 table spoon Nutritional Scream (optional)
the pasta
- 8-10 oz dry pasta (Gluten-free as needed // we like jovial penne // or legume-based pasta like banja for more protein)
- 1 table spoon olive oil
- 3/4 the cup diced shallot (2 medium shallots yield ~ 3/4 cup or 105 grams // or sub red onion)
- 4 Medium cloves Garlic, minced
- 1 (14 oz.) can Artichoke hearts in water, drained, finely chopped
- 1 (5 oz.) package Baby spinach (5 oz. yields ~7-8 cups)
- 1 Healthy pinch each Sea salt and black pepper
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Soak cashews: Add cashews to a heatproof bowl and cover with at least 1-2 inches of hot water. Soak for ~20 minutes.
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Pasta: Meanwhile, bring a large pot of water to a boil. Once boiling, add pasta and cook according to package instructions.
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While the pasta is cooking and the cashews are soaking, chop the shallots, garlic and artichoke hearts. Set aside.
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Sauce: Drain cashews and add to a high-speed blender (or small blender) with all remaining sauce ingredients: water, lemon juice, salt, and nutritional yeast (optional). Blend until smooth and creamy – about 1 minute.
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Heat olive oil in a large pot, Dutch oven, or large rimmed skillet over medium heat. Once hot, add chopped shallots and garlic. Fry for 1-2 minutes, then reduce the heat to medium-low and fry for 2-3 minutes until more or slightly caramelized.
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Reduce the heat to medium and add the chopped artichoke hearts and cook for 3-4 minutes to remove some of the liquid. Add the spinach and a healthy pinch of salt and pepper and sauté for ~2-3 minutes, stirring frequently to wilt the spinach. If your spinach doesn’t fit in the pan at once, add some, let it wilt, then add more. Continue like this until all are added. It’s okay if not all at the same time.
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Turn off the heat and add the sauce and cooked pasta and toss to combine. If you want a saucier, thinner consistency, you can add a little water.
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Enjoy hot garnished with vegan Parmesan cheese and red pepper flakes (both optional).
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Best when fresh, but leftovers will keep in a sealed container in the refrigerator for up to 3-4 days. Not freezer friendly.
Worship: 1 bhajana Calories: 449 Sugars: 67.7 g Protein: 17 g Fat: 16.2 g Saturated Fat: 2.7 g Polyunsaturated Fats: 3.1 g Monounsaturated fats: 8.5 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 523 mg Potassium: 992 mg Fiber: 13.4 g Sugar: 6.3 g Vitamin A: 556 IU Vitamin C: 22 mg Calcium: 98 mg Iron: 5.6 mg