Quick Creamy Spinach & Artichoke Pasta

Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)

Creamy Spinach & Artichoke Pasta
Creamy Spinach & Artichoke Pasta

Yield: 6 servings | Prep time: 5 minutes

Cook time: 15 minutes | Total time: 20 minutes

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This is a recipe that can be made when you're in a time crunch, since it takes minimal preparation and work. It's basically boiling the pasta, throwing everything else in the blender, and mixing it all together and voila! You have a delicious creamy pasta dish that people will be amazed doesn't contain regular cheese or cream.


Ingredients:

  • 1 lb of pasta (I used fusilli)

  • 2 cans (28oz total) of quartered artichokes

  • 2 garlic cloves

  • 1 tsp onion powder

  • 2 tbsp extra virgin olive oil

  • 4 tbsp unsweetened non-dairy milk

  • 1/2 cup vegan mozzarella shreds (optional)

  • 3 handfuls of fresh spinach

  • Salt to taste

Directions:

  • Start by boiling the pasta.

  • Bring a large pot of water to a boil on the stove. Cook the pasta according to the instructions on the box, typically boiling it for about 7-8 minutes.

  • Meanwhile, make the sauce.

  • Open and drain the cans of artichokes.

  • Pull a few artichoke pieces out and roughly chop them. Set aside.

  • Dump the rest of the cans of artichokes, garlic cloves, onion powder, olive oil, milk, and cheese (optional) in a blender.

  • Blend until smooth. Set aside.

  • Once the pasta is done boiling, strain it and place it back into the pot.

  • Mix the blended sauce and chopped artichokes in with the pasta.

  • Place the spinach in the pot with the pasta.

  • Cover the pot and let it sit for 5 minutes. The heat from the pasta should wilt the spinach (if not you can put the pot on very low heat on the stove for a few minutes).

  • Uncover the pot and mix it all together.

  • Serve and enjoy!

 

Tips and Tricks:

  • I've made this recipe both with and without the mozzarella cheese shreds, and it turns out delicious either way. If you want to save a few bucks, simply omit the cheese (it will still turn out so creamy and flavorful). If you want that little hint of mozzarella flavor, I'd recommend adding it to the sauce.

  • You can chop the spinach to make it wilt faster.

  • If the sauce is too thick and isn't blending well, add a splash of milk until you get to the desired consistency. It should be thick but blended well.

  • Store any leftovers in an air-tight container in the fridge for up to 5 days.

Nutrition & Servings: (calculated by MyFitnessPal)

  • Servings: 1.5 cups (yields about 6 servings)

  • Calories: 425

  • Total Fat: 8g

  • Carbs: 73g

  • Protein: 14g

^ Nutrition facts include the ingredients listed above, including the mozzarella shreds. Nutrition facts may change slightly if different quantities of ingredients are used or added.

Tag me on Instagram @veganrecipesandvibes

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