Spinach Artichoke Pasta

5 from 6 votes

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

Cook Time20

Total Time30

Course: Entrees

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 391kcal

Author: Kathy Carmichael

Ingredients

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

Instructions

Pasta

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.

Notes

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.

Nutrition