Vegan Spinach Artichoke Pasta Recipe
I absolutely love this recipe because it’s a plant-based powerhouse that satisfies my nostalgic cravings for creamy pasta without the guilt. Plus, the combination of artichokes and nutritional yeast creates an unexpectedly rich and flavorful twist that always impresses my friends!
I love creating a dish that is healthily delicious such as Vegan Spinach Artichoke Pasta. It is made with 12 ounces of pasta, fresh spinach, and artichoke hearts from a can.
The dish is quite wholesome and filling, if I do say so myself. And I say it because I made it up:
Vegan Spinach Artichoke Pasta
The rich, savory sauce is a mix of almond milk (or any nondairy milk), garlic, nutritional yeast, and Lemon Juice.
I don’t think I need to say that this is quite a different dish than one made with a can of cream of something soup.
Ingredients
Pasta selection: Delivers the necessary energy-giving carbohydrates that form the basis of this dish.
Opt for whole grain for more satisfying fiber and nutrients.
Healthy fats, enhance flavor absorption, and are friendly to the heart.
Olive oil, as it turns out, is all of those things.
Garlic is rich in antioxidants; it boosts flavor and supports immune health.
Hearts of artichokes: Rich in dietary fiber, assist with digestion and conversion of nutrients, have a light and delicate taste.
Spinach: High in vitamin content, wonderful source of iron, vibrant color.
Almond milk, unsweetened: A milk alternative with no dairy; its texture is creamy, and it has a calorie count that’s low.
Yeast that has been fortified with nutrients: Provides flavors of cheese, is a source of B12, and is a protein-friendly option for vegans.
Lemon juice: Provides sharpness, enhances tastes, and is a rich source of vitamin C.
Optional heat, boosts metabolism, enhances taste, red pepper flakes.
Ingredient Quantities
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- 12 oz (340g) pasta of choice
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (14 oz) artichoke hearts, drained and chopped
- 5 oz (150g) fresh spinach
- 1 cup unsweetened almond milk
- 1 tablespoon all-purpose flour
- 3 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
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Instructions
1. Prepare the pasta as directed on the packaging. Drain and reserve.
2. In a big frying pan, you heat the olive oil over medium heat. When it’s hot, you add the minced garlic and sauté it for 1-2 minutes until it’s fragrant.
3. Add the artichoke hearts, chopped, to the skillet. Let them cook for about 3-4 minutes, stirring now and then.
4. Add fresh spinach and cook until it is wilted, about 2-3 minutes.
5. In a tiny basin, blend the almond milk and plain flour with a whisk until they are absolutely coherent and there is no graininess or clumpiness to be found.
6. Slowly pour the almond milk mixture into the skillet, stirring continuously until it thickens, about 3-5 minutes.
7. Combine the nutritional yeast, lemon juice, salt, black pepper, and red pepper flakes (if using) in a bowl. Mix thoroughly to marry the flavors.
8. Place the cooked pasta into the skillet and combine all the ingredients together until the pasta is evenly coated in the sauce.
9. Regulate salt and pepper to your liking, and combine all the ingredients for another 2 minutes over the heat to marry the flavors.
10. Serve right away, topped with extra nutritional yeast or crushed red pepper flakes, if you like. Enjoy your spinach-artichoke vegan pasta!
Equipment Needed
1. Large pot
2. Colander
3. Large frying pan or skillet
4. Small whisk
5. Small mixing bowl
6. Cutting board
7. Knife
8. Wooden spoon or spatula
9. Measuring spoons
10. Measuring cups
FAQ
- Q: Can I use any type of pasta for this recipe?A: Yes, you can use any shape or type of pasta, such as penne, fettuccine, or even gluten-free pasta, to suit your taste.
- Q: What can I substitute for nutritional yeast?A: You can use a vegan parmesan cheese if you don’t have nutritional yeast, and it will yield a similar flavor profile. It might taste a tiny bit different; you might not even notice it.
- Q: Can I use frozen spinach instead of fresh?A: Yes, you can use frozen spinach. Just make sure to thaw and drain it well before adding it to the sauce.
- Q: Is there a substitute for almond milk?A: Any other non-dairy milk can take the place of almond milk in recipes. Milk made from soy or oats, for instance, will work beautifully in any dish calling for almond milk. Just be sure that the milk you’re using is unsweetened.
- Q: How do I store leftovers?A: Any food not eaten should be placed in a container without air before putting it in the frigid air of a refrigerator. The food should last for three days. After the prescribed time has lapsed, reheat food using either a microwave or a stove.
- Q: Can I make this dish ahead of time?A: The sauce is served fresh and can be prepared in advance. Just cook the pasta and serve. The sauce waits.
Substitutions and Variations
Preferred pasta type: Replace with gluten-free pasta or whole wheat pasta if that is your dietary preference.
Coconut oil or avocado oil can be used in place of olive oil if you prefer a different flavor.
Almond milk, unsweetened: Substitute oat milk, soy milk, or cashew milk for a creamy, thick alternative.
All-purpose flour: Substitute cornstarch or arrowroot powder to create a flour that is gluten-free.
Nutritional yeast: Substitute with vegan cheese, though the flavor might differ slightly.
This is the paraphrase that I will use:
Nutritional yeast: Use vegan cheese instead. However, the flavor might be a bit different.
Pro Tips
1. Perfect the Sauce Consistency: To ensure a smooth and creamy sauce, make sure to whisk the almond milk and flour thoroughly before adding them to the skillet. You can also gradually add the flour to the almond milk while whisking, to minimize any clumps.
2. Enhance Garlic Flavor: For a deeper garlic flavor, you can roast the garlic beforehand. Wrap the cloves in foil and roast them in a preheated oven at 400°F (200°C) for about 15-20 minutes until soft. Then mince and add to the olive oil.
3. Boost Umami: Adding a splash of soy sauce or tamari in step 7 can enhance the umami flavor in the dish, making it taste even richer.
4. Texture Variation with Pasta: Toast the pasta slightly in a dry pan before boiling it as directed. This can add a subtle flavor and texture dimension to the dish.
5. Cheesy Crunch Topping: For a cheesy crust, sprinkle some breadcrumbs mixed with nutritional yeast on top of the pasta after serving. You can lightly brown this mixture in a dry pan for a crispy contrast.
Vegan Spinach Artichoke Pasta Recipe
My favorite Vegan Spinach Artichoke Pasta Recipe
Equipment Needed:
1. Large pot
2. Colander
3. Large frying pan or skillet
4. Small whisk
5. Small mixing bowl
6. Cutting board
7. Knife
8. Wooden spoon or spatula
9. Measuring spoons
10. Measuring cups
Ingredients:
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- 12 oz (340g) pasta of choice
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (14 oz) artichoke hearts, drained and chopped
- 5 oz (150g) fresh spinach
- 1 cup unsweetened almond milk
- 1 tablespoon all-purpose flour
- 3 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
“`
Instructions:
1. Prepare the pasta as directed on the packaging. Drain and reserve.
2. In a big frying pan, you heat the olive oil over medium heat. When it’s hot, you add the minced garlic and sauté it for 1-2 minutes until it’s fragrant.
3. Add the artichoke hearts, chopped, to the skillet. Let them cook for about 3-4 minutes, stirring now and then.
4. Add fresh spinach and cook until it is wilted, about 2-3 minutes.
5. In a tiny basin, blend the almond milk and plain flour with a whisk until they are absolutely coherent and there is no graininess or clumpiness to be found.
6. Slowly pour the almond milk mixture into the skillet, stirring continuously until it thickens, about 3-5 minutes.
7. Combine the nutritional yeast, lemon juice, salt, black pepper, and red pepper flakes (if using) in a bowl. Mix thoroughly to marry the flavors.
8. Place the cooked pasta into the skillet and combine all the ingredients together until the pasta is evenly coated in the sauce.
9. Regulate salt and pepper to your liking, and combine all the ingredients for another 2 minutes over the heat to marry the flavors.
10. Serve right away, topped with extra nutritional yeast or crushed red pepper flakes, if you like. Enjoy your spinach-artichoke vegan pasta!