Spinach Artichoke Pasta Recipe
A creamy, garlicky, plant-based pasta with spinach and artichokes. Comfort food that feels indulgent but is totally guilt-free.
Ingredients
- 12 oz pasta penne, fettuccine, or rotini
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1 cup canned artichoke hearts chopped
- 2 cups fresh spinach chopped
- 1 can 14 oz coconut milk or unsweetened plant milk
- ¼ cup nutritional yeast
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp lemon juice
- ¼ tsp red pepper flakes optional
Instructions
- Cook pasta according to package directions until al dente, then drain and set aside.
- Heat olive oil in a skillet over medium heat and sauté garlic for 1 minute.
- Add chopped artichokes and cook for another 2 minutes.
- Stir in spinach and cook until wilted.
- Pour in coconut milk and stir in nutritional yeast, Italian seasoning, salt, and black pepper.
- Simmer for 5 minutes until the sauce thickens.
- Add cooked pasta and toss until fully coated in the sauce.
- Stir in lemon juice for extra freshness.
- Sprinkle with red pepper flakes if you like a little heat.
- Serve warm and enjoy!
Notes
Nutritional Information (Per Serving)
- Calories: 380
- Total Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 12g
Vitamins & Minerals (Per Serving)
- Iron: 18%
- Calcium: 20%
- Vitamin A: 35%
- Folate: 22%
- Magnesium: 15%
Tips for the Best Spinach Artichoke Pasta
- Use whole wheat pasta for extra fiber.
- Add roasted mushrooms for a heartier dish.
- If the sauce gets too thick, stir in a splash of pasta water.