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5 from 6 votes

Spinach Artichoke Pasta

Dig into a sumptuous bowl of spinach and artichoke pasta. This creamy one-pot sensation takes under 20 minutes to make! Try not to eat the whole pot in one sitting.
Prep Time5 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Entrees
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 391kcal


  • 3 cloves Garlic Minced
  • 1 large sweet onion cut into slivers
  • 2 Tablespoons Soy Sauce or Tamari
  • 16 ounces sliced baby Bella mushrooms baby portobello mushrooms
  • 2 sprigs fresh rosemary stem removed, chopped
  • 15 ounces quartered artichoke hearts in water from a can, drained, cut into small pieces
  • ¼ cup Nutritional Yeast
  • ¼ teaspoon Black Pepper
  • 16 ounce pasta of choice gluten free, if desired* I used penne
  • 4 cups vegetable broth

Set Aside and Add After Cooking

  • Juice of ½ Lemon
  • 8 ounce fresh baby spinach chopped
  • 1 cup grape tomatoes cut in half
  • 1 Pinch Red Chili Flakes if you don't like heat, skip it
  • ¼ cup raw cashews soaked overnight, and rinsed (or substitute flour, silken tofu or white beans for a nut-free otpion)
  • ½ cup vegetable broth



  • In a non-stick 3 quart pot, sauté garlic and onion until just tender, about 30 seconds.
  • Add sliced mushrooms and cook with garlic and onion; add a little vegetable broth to prevent sticking.
  • Add rosemary and soy sauce and sauté until golden brown.
  • Add the veggie broth, elbow macaroni, nutritional yeast and artichokes, cover the pan with the lid and bring to a boil.
  • DO NOT add spinach, tomatoes, chili flakes, lemon juice or cashews until after cooking is complete
  • Once it's boiling, lower the heat and let simmer for 13 minutes (depending on how al dente/soft you want the pasta to be).

Cashew Cream

  • While pasta is cooking take ½ cup raw cashews, drained and add ½ cup water.
  • Blend in a blender cup until smooth
  • Set aside.

Add Final Ingredients

  • 11 minutes into cooking, add in the chili flakes, lemon juice, tomatoes and spinach, Continue cooking until it's done.
  • When its done cooking, stir in cashew cream.


  • Choose a pan large enough to accommodate the ingredients. 
  • Because everything cooks in one pot in under 30 minutes, cut and measure all the vegetables and ingredients before you begin cooking. 
  • Cook in stages as suggested, so everything cooks evenly and isn't underdone or overdone. 
  • If using gluten-free pasta, cook the pasta separately in water, drain and rinse. Reduce the fluid by ½ for other ingredients. Then, add the pasta at the end and stir.
  • For a nut-free option, choose flour, gluten-free flour, and beans or silken tofu to replace the cashews. 
  • The pasta will thicken after adding the cashew cream. Continue stirring until it thickens to your desired consistency. 


Calories: 391kcal | Carbohydrates: 73g | Protein: 16g | Fat: 1g | Polyunsaturated Fat: 1g | Trans Fat: 0.003g | Sodium: 1348mg | Potassium: 813mg | Fiber: 7g | Sugar: 9g | Vitamin A: 3922IU | Vitamin C: 14mg | Calcium: 73mg | Iron: 3mg