This creamy spinach artichoke pasta is a wholesome, plant-powered meal that’s as satisfying as it is nutritious.
Packed with fiber-rich spinach, artichokes, and protein from almond-based cream cheese, it’s low in saturated fat and easy on carbs.
Ready in under 20 minutes, this quick, dairy-free, and vegan-friendly dish makes a perfect weeknight dinner or meal-prep option for anyone seeking a flavorful, healthy, and effortless pasta.
Creamy Spinach Artichoke Pasta
Equipment
- 1 large pot (for cooking pasta)
- 1 large skillet (for sauce)
- 1 knife (for chopping vegetables)
- 1 Cutting board
- 1 Measuring Cup
- 1 tablespoon measure
- 1 wooden spoon (or spatula)
Ingredients
- 8 oz grain-free penne pasta Jovial Foods or preferred brand
- 3 tablespoons olive oil
- ½ medium onion diced
- 4 cloves garlic minced
- 8 oz almond milk cream cheese
- ⅓ cup broth vegetable or preferred
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 4 oz fresh baby spinach about 4–5 cups
- 1 12- oz can artichoke hearts drained and roughly chopped
- Sea salt to taste
- Black pepper to taste
Instructions
- Prepare the Pasta: Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat. Once boiling, add the grain-free penne pasta, stirring occasionally to prevent sticking. Cook the pasta according to the package instructions until al dente, meaning it’s tender but still has a slight bite. Once cooked, carefully drain the pasta in a colander and set it aside. Lightly drizzle a tiny bit of olive oil on the pasta if desired to prevent sticking, and set it aside while you prepare the sauce.
- Sauté the Onions: Place a large skillet over medium heat and pour in the olive oil. Allow it to warm for about 30 seconds, then add the diced onion. Sauté the onion for 1–2 minutes, stirring occasionally, until it becomes translucent and soft. This step helps release the natural sweetness of the onion, forming a flavorful base for the sauce.
- Cook the Garlic: Add the minced garlic to the skillet with the softened onions.Stir constantly for about 30–60 seconds, being careful not to burn the garlic, until it becomes fragrant and slightly golden. Garlic adds a rich aroma and depth to the sauce, enhancing every bite of the pasta.
- Create the Creamy Base: Reduce the heat slightly to avoid overheating. Add the almond milk cream cheese to the skillet and stir until it begins to melt into a smooth mixture. Pour in the broth of your choice (vegetable or any preferred type), followed by the fresh lemon juice and Dijon mustard. Stir thoroughly to combine all ingredients into a velvety, creamy sauce. Taste at this stage and season with sea salt and freshly ground black pepper, adjusting to your preference.
- Incorporate the Spinach: Gradually add the fresh baby spinach to the skillet. Using a wooden spoon or spatula, gently fold the spinach into the sauce. Cook for 1–2 minutes, stirring occasionally, just until the spinach wilts and turns bright green. Be careful not to overcook, as the spinach should remain tender with a vibrant color, adding both flavor and nutrients to the dish.
- Add the Artichoke Hearts: Drain the canned artichoke hearts and roughly chop them into bite-sized pieces. Stir the artichokes into the creamy spinach mixture, allowing them to warm through and absorb the flavors of the sauce. The artichokes add a delicate, tangy taste that balances perfectly with the creamy base.
- Combine Pasta and Sauce: Add the cooked and drained pasta directly to the skillet with the sauce and vegetables. Gently toss everything together until each piece of pasta is evenly coated with the creamy, flavorful sauce. Make sure the sauce clings to the pasta, spinach, and artichokes for a rich, satisfying texture.
- Final Seasoning and Taste Check: Before serving, taste the pasta and adjust the seasoning as needed. Add extra sea salt, black pepper, or a squeeze of lemon juice if desired to enhance the flavors. This final step ensures that every bite is perfectly balanced and flavorful.
- Serve and Enjoy: Transfer the creamy spinach artichoke pasta to plates or a serving bowl. For an extra touch, drizzle a little olive oil over the top or garnish with fresh herbs like parsley if desired. Serve immediately while warm, and enjoy a nutritious, plant-based, and comforting meal that’s perfect for a weeknight dinner or meal prep for the week.
Notes
- Use any pasta you like: While this recipe calls for grain-free penne, you can substitute with whole wheat, gluten-free, or regular pasta if you prefer.
- Adjust creaminess: For a richer sauce, add a splash more almond milk or a teaspoon of olive oil while stirring.
- Fresh vs. frozen spinach: Fresh baby spinach is ideal, but frozen spinach works too. Just thaw and squeeze out excess water before adding.
- Artichoke options: Canned, jarred, or even marinated artichokes work—just adjust salt levels if using marinated varieties.
- Spice it up: Add crushed red pepper flakes for a mild kick, or smoked paprika for a subtle smoky flavor.
Chef’s Secrets For Creamy Pasta
Creating a silky, flavorful sauce is the heart of this recipe.
One trick is to gently reduce the heat when adding the cream cheese and broth; this ensures a smooth, lump-free sauce.
Another tip is to layer flavors: sautéing onions and garlic first develops a sweet, aromatic base that enhances the pasta.
For extra richness without dairy, a small amount of olive oil or a splash of plant-based milk can help the sauce coat the pasta beautifully.
Always taste and season gradually, as the artichokes and broth may already add saltiness.
Serving Suggestions And Pairings
This creamy spinach artichoke pasta is versatile and pairs well with a variety of sides and toppings.
Serve with a crisp green salad dressed lightly with lemon or balsamic vinaigrette to balance the richness of the pasta.
For added texture, sprinkle toasted pine nuts, pumpkin seeds, or nutritional yeast on top.
A slice of warm, crusty bread or garlic bread complements the creamy sauce perfectly.
For a protein boost, consider adding chickpeas, baked tofu, or grilled tempeh for a fully plant-based meal.
Storage Tips And Reheating Advice
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
To prevent the sauce from separating, stir in a splash of almond milk before reheating.
Reheat gently over low-medium heat on the stovetop or in the microwave, stirring occasionally until warmed through.
This pasta freezes well too: portion it into freezer-safe containers and freeze for up to 2 months.
Thaw overnight in the fridge and reheat slowly, adding a little liquid if needed to restore the creamy texture.
Frequently Asked Questions
1. Can I use frozen spinach instead?
Yes! Frozen spinach works well if fresh isn’t available. Make sure to thaw it completely and squeeze out any excess water before adding to the sauce to avoid a watery texture.
2. Is this pasta really dairy-free?
Absolutely! The creaminess comes from almond milk cream cheese, making this dish completely dairy-free and vegan-friendly, without sacrificing flavor or texture.
3. Can I make this ahead of time?
Yes, this pasta is great for meal prep. Store the sauce and pasta separately if possible, then combine and reheat when ready to serve for the best texture.
4. What other vegetables can I add?
Feel free to mix in mushrooms, zucchini, roasted red peppers, or asparagus for extra flavor, color, and nutrients. Add them during the sautéing step or fold in lightly at the end.
5. How can I make it extra creamy?
For a richer sauce, stir in a little more almond milk cream cheese, a splash of unsweetened plant-based milk, or a teaspoon of olive oil. Slowly heating the sauce while stirring ensures it stays silky and smooth.
