Vegan Spinach Artichoke Pasta

Posted by in Cooking, Lunch/Dinner, Pasta, Valentine's Day | 5 comments















After diving head first into countless summer dessert concepts via Eat Drink Shrink, I’ve been on a mission to explore all things savory! While I’m not a huge pasta person (I prefer homemade), it’s actually the perf medium to get more veggies on your plate. If you haven’t realized yet, spinach and artichoke is one of my all time favorite combos and has been on my mind a lot lately as it’s always overlooked. 


People make dip and then are done with it lol 


Typically we envision a heavy cheese dip when this combo comes to mind, but there are countless other things you can do and pasta is one of them! The wonderful thing about artichokes is that they pair perfectly with any season, you can find them all year round, and they are affordable making them the ideal addition to a myriad of dishes to up the veggie content. (Other spinach/artichoke concepts?! Check out these: Spinach Artichoke Pin Wheels, Oven Baked Artichokes, Spinach Artichoke Pizza, Artichoke Dip)


Ironically, artichokes are not my husbands favorite, but he’s picky with his veggies, and well that just leaves more for me lol 








What’s fab about this dish, is simply everything! It’s quick, easy, has minimal ingredients, veggie packed, flavor packed, can easily be made in bulk (meal prep), affordable, the sauce can be paired with countless other dishes, non vegan approved, and it’s just an all around game changing effortless recipe you have to try!




If you love a solid vegan pasta dish that you can enjoy for years to come, this vegan Spinach Artichoke Pasta is it!








Why this recipe is great: 






Nutrient packed

Minimal ingredients 


Perf for any season

Non vegan approved 
































clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Spinach Artichoke Pasta with Garlic Cream Sauce

  • Author: Eat Drink Shrink
  • Total Time: 20 minutes
  • Yield: 2-4 servings 1x



Garlic Cream Sauce: 

  • 1 cup soaked cashews 
  • 1 1/2 cups almond milk
  • 1 tbs olive oil, divided 
  • 1tbsp vegan butter
  • 1 large shallot, chopped
  • 2 cloves garlic
  • 1 tbsp nutritional yeast 
  • 1/4 cup Follow Your Heart vegan parm 
  • 1/4 tsp salt + Pepper


  • 1 tbsp olive oil
  • 1/2 box cooked fettuccine or linguini pasta 
  • 4 cups spinach  
  • 1 clove garlic
  • 1 15 oz. can quartered artichoke hearts 

Garnish: (optional)


  1. Add minced garlic and and butter to a pan. Sauté the garlic for one to two minutes, or just until it’s tender and fragrant. Add the chopped shallots and cook for an additional 3-4 minutes until slightly browned. Set aside. 
  2. In a blend add the soaked cashews, nutritional yeast, almond milk, salt/pepper, and onion/garlic mix and blend until smooth. Add additional almond milk if desired to achieve thinner consistency
  3. To the same pan add a little olive oil and garlic, cook for 1 minute, add the drained artichokes and cook for 3-4 minutes. I like to get brown pieces to add more flavor. Toss in the spinach and cook for 2 minutes. 
  4. Turn off the heat, add the cooked pasta and garlic cream sauce to the pan with the artichokes and spinach. Toss and coat. Top of with a squeeze of lemon and garnish with parsley, toasted pine nuts and additional vegan parmesan. 


If you want to make more sauce to use for leftovers simply add more cashews and almond milk
If you have minimal time: Put cashews in bowl of water, microwave for 5 minutes, skip cooking garlic and shallots and throw into blender w/remaining sauce ingredients, throw the sauce in a pan with cooked pasta, artichokes, and spinach, cook for a few minutes, enjoy!

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes


  • Serving Size: 1







Eat Drink Shrink Newsletter

Subscribe + get my top 12 Cooking Tips!

I agree to have my personal information transfered to MailChimp ( more information )

I will never give away, trade or sell your email address. You can unsubscribe at any time.


  1. This was delicious. Thank you for this recipe. There was a lot of extra sauce so I kept it in the fridge for a few days and my daughter used on other food.

    • Hi Jennifer! So glad to hear! Extra sauce is always a good thing as you can test it with other dishes. Send me a picture on IG next time to share with everyone!

  2. I loved this . Just made it tonight with fresh homemade pasta. I added a small dash of nutmeg to the sauce to add depth, and fresh squeezed lemon for brightness. The toasted pine nuts are a must. I thought this dish paired well with warm crusty bread and for a side I chose blistered vine ripened tomatoes baked in olive oil, salt and black pepper. Great recipe !

    • Hi Marissa! Amazing! I’m so glad it turned out well. The lemon juice and pine nuts make a huge difference. , love the idea of the blistered tomatoes! Send me a picture on IG to share with readers and clients next time! XO – Gabrielle

    • This was flavorful and my non vegan friends enjoyed it too. The cream sauce is now my preferred recipe. I did serve with toasted pine nuts,, lemon juice,, and Italian parsley..
      Thank you for sharing.
      Next time I’m going to add cooked mushrooms.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Top of page