This Creamy Vegan Spinach Artichoke Pasta is like eating your favorite dip in pasta form. Ready in less than 30 minutes. The perfect weeknight dinner that is simple and comforting.
If you didn’t think pasta could get even more comforting, creamy and delicious, then prepare to have your world rocked with this Creamy Vegan Spinach Artichoke Pasta.
You guys have told me many times how much you like my Baked Spinach Artichoke Dip and my Spinach Artichoke Quesadillas. And it had me thinking…what if we used the same concept but over pasta?
Well, let me tell you, my instincts were right. Because this pasta is freaking delicious.
The creaminess of this pasta comes from vegan cream cheese. Something we’ve used again and again in TSV recipes. Like I’ve told you before, I think it is one of the few cheeses that vegans have gotten right.
TSV TIP: My favorite vegan cream cheese brands are Trader Joe’s, GoVeggie, Tofutti and Kite Hill.
The other main players in this sauce are spinach and artichokes (shocking, I know). I went with frozen spinach for this recipe. Mostly because it is simpler than using fresh. But you could totally use fresh if that is what you have on hand.
Once you have everything combined, you will want to use some of the leftover pasta water to loosen everything up.
Top it all off with some vegan parmesan and fresh basil and call it a night. Because this recipe is really that simple.
Creamy Vegan Spinach Artichoke Pasta
This Creamy Vegan Spinach Artichoke Pasta is like eating your favorite dip in pasta form. Ready in less than 30 minutes. The perfect weeknight dinner that is simple and comforting.
Ingredients
- 8 oz linguine dry
- 1 tbsp vegan butter
- 2 cloves garlic diced
- 15 oz can artichoke hearts drained, rinsed & cut into bite-sized pieces
- 8 oz frozen spinach thawed and drained
- 8 oz vegan cream cheese
- 1 tsp garlic powder
- salt & pepper to taste
- 1/2 cup pasta water
- vegan parmesan, fresh basil optional toppings
Instructions
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Bring a large pot of water to a boil. Add pasta and cook according to package instructions. Reserve 1/2 cup of pasta water before draining.
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While pasta is cooking, melt butter in a pan over medium heat. Add garlic and sauté for 30 seconds. Add artichokes, spinach, cream cheese & garlic powder and stir to combine. Season with salt and pepper.
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Add cooked pasta to the pan and toss (adding pasta water as needed to loosen up the sauce).
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Taste and add more salt and/or pepper as needed.
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Serve pasta immediately as is or with optional toppings.
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If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
Susan Quesada
April 8, 2019 at 6:50 pmDelicious, quick and easy. I used fresh spinach and added mushrooms because we love them. Will definitely make again. Thanks for the great easy weeknight recipe!
Tiffani
April 3, 2019 at 12:46 pmHi does this heat up well the next day?
Rene
April 4, 2019 at 10:56 amYes! You can either pop it back in the oven or even throw it in the microwave.
Linda
January 27, 2019 at 7:16 amEasy and delicious!
Rene
January 30, 2019 at 10:18 amWoo! Glad you liked it!
Bridget Scribner
December 9, 2018 at 7:36 pmI liked it
Mae
December 2, 2018 at 6:10 pmmy husband made this last night and it was so so good!! thank you!
Robyn
September 16, 2018 at 11:14 amWhat can you sub for cream cheese. Never liked the real thing or the vegan varieties.
Rene
September 18, 2018 at 9:13 amYou could use my bechamel sauce recipe – https://www.thissavoryvegan.com/simple-vegan-bechamel-sauce/ – it will give it a totally different flavor, but at least it will still be super creamy!
Marina
July 25, 2018 at 3:32 pmThis recipe looks mouthwatering!😍