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Spinach Artichoke Pasta

3.64 from 33 votes
Calling all spinach artichoke dip lovers! This recipe combines all the flavors and creaminess of spinach artichoke dip with the goodness of pasta for the ultimate comfort meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 (16 oz [453 g]) package pasta of choice (gluten-free if desired)
  • 1/4 cup (56 g) vegan butter
  • 3 cloves garlic (peeled and minced), or 1 tbsp jarred minced garlic
  • 1 cup (240 ml) vegetable broth
  • 1 cup (240 ml) plain unsweetened rice milk
  • 1 batch Cashew Cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 cup (113 g) vegan mozzarella cheese shreds
  • 2 (14 oz [397 g] each) cans artichoke hearts, drained and chopped
  • 8 oz (226 g) fresh baby spinach
  • Salt and pepper to taste

Method
 

  1. Cook the pasta to al dente according to package instruction. Drain, rinse, and (if desired) toss in a bit of oil to keep from sticking.
  2. Melt the butter in a large skillet over medium-low heat. Stir in the garlic. Cook until fragrant, about 30 seconds.
  3. Stir in the vegetable broth, rice milk, and cashew cream. Stir in the spices.
  4. Stir in the mozzarella until melted. Stir in the artichokes. Cook, stirring often, until tender.
  5. Turn the heat to low, sprinkle the spinach overtop, and cover with a lid. Cook until wilted, 2-3 minutes. Stir well.
  6. Stir in the pasta. Taste and add salt and pepper, as desired. Serve immediately.