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Spinach & Artichoke Creamy Pasta [vegan]

February 19, 2020 · theflexitarian Leave a Comment

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No need for cheese, cream or dairy .. a rich and silky cashew sauce is the secret to this vegan spinach & artichoke creamy pasta.

Spinach & Artichoke Creamy Pasta [vegan]

No need for cheese, cream or dairy .. a rich and silky cashew sauce is the secret to this vegan spinach & artichoke creamy pasta. This is such as satisfying dish with hearty artichokes and cannellini beans.

This recipe is inspired by spinach & artichoke dip which I discovered while living in the US. It has plenty of flavours and makes a quick and easy meal, as long as you remember to soak the cashews overnight.

Make sure you use the best quality grilled artichokes. For extra flavour, I use the oil the artichokes are preserved in to fry the vegetables. My pasta of choice is wholewheat penne here but of course, this vegan spinach & artichoke creamy pasta dish works with any kind of pasta.

Depending on how hungry you are, this recipe makes 4-6 portions. If you have any leftovers, they will keep for a few days in the fridge in an airtight container. This pasta dish is best reheated in the microwave to prevent it from drying out.

Make sure you check out my pasta recipe page for additional inspiration. If you prefer a vegan white sauce without nuts do try my Pasta With Creamy Vegan Alfredo Sauce which uses cauliflower as a base and works really well with oat milk.

Spinach & Artichoke Creamy Pasta [vegan] 2020 © Annabelle Randles | The Flexitarian

Spinach & Artichoke Creamy Pasta [vegan]

No need for cheese, cream or dairy .. a rich and silky cashew sauce is the secret to this vegan spinach & artichoke creamy pasta.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Soya-Free Recipes, Vegan Recipes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Pasta & Noodles
Cuisine Italian
Servings 4 people
Calories 436 kcal

Equipment

  • bowl
  • Frying pan
  • Blender
  • saucepan

Ingredients
 
 

FOR THE WHITE SAUCE:

  • 150 g cashews soaked overnight
  • 2 Tbsp nutritional yeast
  • 250 ml water
  • lemon juice to taste
  • grated nutmeg to taste

FOR THE PASTA:

  • 1 red onion
  • 2 garlic cloves
  • 260 g baby spinach leaves
  • 280 g jar grilled artichokes in oil
  • 400 g can cannellini beans
  • 3 tsp capers
  • 12 sundried tomatoes in oil
  • 300 g pasta
  • fresh parsley to serve

Instructions
 

  • Soak the cashews in water for 4 hours to overnight. When ready, place drained cashews in a blender with nutritional yeast and water. Whizz until smooth. Season to taste with lemon juice, nutmeg, salt & pepper.
  • Place 2 Tbsp of the artichokes oil in a large frying pan. Add chopped red onion and fry gently until soft. Add spinach and grated garlic. Cook until spinach has wilted.
  • In the meantime cook pasta according to packet instructions.
  • When spinach has wilted, add quartered artichokes to pan, alongside drained cannellini beans, white sauce, capers and finely chopped sundried tomatoes. Cook gently until heated through. Season to taste with salt and pepper.
  • Serve pasta with vegetables in creamy sauce and freshly chopped parsley on top.

Nutrition

Serving: 300gSodium: 1000mgCalcium: 178mgVitamin C: 50mgVitamin A: 7238IUSugar: 8gFiber: 12gPotassium: 1122mgCalories: 436kcalMonounsaturated Fat: 10gPolyunsaturated Fat: 3gSaturated Fat: 4gFat: 25gProtein: 19gCarbohydrates: 43gIron: 8mg
Keyword artichoke, pasta, Spinach
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Hello, I am Annabelle!

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These roasted tomato tartlets are the perfect summer treat  So easy to make and absolutely delicious.  I’ve used @nurishh.uk new Plant-Based Garlic & Herbs Spread. It tastes amazing and adds just the right amount of creaminess to this recipe. |AD|

Free from dairy, Nurishh Plant-Based Garlic & Herbs Spread, available exclusively at Waitrose, is made with sunflower seeds & bamboo fibre. Bursting with flavour, it's rich in fibre and a source of calcium and vitamin B12 - I was really impressed by how tasty it is. Fancy trying it? You are in luck!

Nurishh is running a ‘Try Me Free’* campaign (purchase between 6th June – 14th August, claim by 31st August) where anyone can try any of the following products: Mozzarella Style Block, Cheddar Style Slices, Cheddar & Mozzarella Style Grated Blend, Gran Vegiano, and Plant-Based Garlic & Herbs Spread. Simply purchase a Nurishh product with a ‘Try Me Free’ sticker on the pack from Sainsbury’s, Co-op, Asda, Waitrose or Ocado and submit your receipt & details on www.nurishh-trymefree.com (*T&Cs apply)

It's a really exciting way to try Nurishh for yourself, whether you’re vegetarian, vegan, flexitarian or simply go with the flow. Here is the recipe

INGREDIENTS
320g puff pastry sheet
Dairy-free alternative to milk
400g cherry tomatoes, halved 
Olive oil
Salt & pepper
2 x 130g tub Nurishh Plant-Based Garlic & Herbs Spread
Basil
Balsamic glaze

METHOD
- Preheat the oven to 200C.
- Roll out pastry on an oven tray lined with baking paper. Cut 4 rectangles. Brush with dairy-free alternative to milk.
- With a sharp knife draw a 1.5cm border around each rectangle. Prick the middle of each tartlet with a fork.
Place tomatoes on an oven tray, drizzle some olive oil and season.
- Bake tomatoes for 20-25 mins and tartlets for 25 mins.
- Spread 1 generous tablespoon of Nurishh Plant-Based Garlic & Herbs Spread in each tartlet. Top with tomatoes, basil + balsamic glaze. Eat warm or cold.

#nurishh #plantbased #dairyfree #vegan #nurishhtrymefree
These roasted tomato tartlets are the perfect summer treat  So easy to make and absolutely delicious.  I’ve used @nurishh.uk new Plant-Based Garlic & Herbs Spread. It tastes amazing and adds just the right amount of creaminess to this recipe. |AD|

Free from dairy, Nurishh Plant-Based Garlic & Herbs Spread, available exclusively at Waitrose, is made with sunflower seeds & bamboo fibre. Bursting with flavour, it's rich in fibre and a source of calcium and vitamin B12 - I was really impressed by how tasty it is. Fancy trying it? You are in luck!

Nurishh is running a ‘Try Me Free’* campaign (purchase between 6th June – 14th August, claim by 31st August) where anyone can try any of the following products: Mozzarella Style Block, Cheddar Style Slices, Cheddar & Mozzarella Style Grated Blend, Gran Vegiano, and Plant-Based Garlic & Herbs Spread. Simply purchase a Nurishh product with a ‘Try Me Free’ sticker on the pack from Sainsbury’s, Co-op, Asda, Waitrose or Ocado and submit your receipt & details on www.nurishh-trymefree.com (*T&Cs apply)

It's a really exciting way to try Nurishh for yourself, whether you’re vegetarian, vegan, flexitarian or simply go with the flow. Here is the recipe

INGREDIENTS
320g puff pastry sheet
Dairy-free alternative to milk
400g cherry tomatoes, halved 
Olive oil
Salt & pepper
2 x 130g tub Nurishh Plant-Based Garlic & Herbs Spread
Basil
Balsamic glaze

METHOD
- Preheat the oven to 200C.
- Roll out pastry on an oven tray lined with baking paper. Cut 4 rectangles. Brush with dairy-free alternative to milk.
- With a sharp knife draw a 1.5cm border around each rectangle. Prick the middle of each tartlet with a fork.
Place tomatoes on an oven tray, drizzle some olive oil and season.
- Bake tomatoes for 20-25 mins and tartlets for 25 mins.
- Spread 1 generous tablespoon of Nurishh Plant-Based Garlic & Herbs Spread in each tartlet. Top with tomatoes, basil + balsamic glaze. Eat warm or cold.

#nurishh #plantbased #dairyfree #vegan #nurishhtrymefree
theflexitarianuk
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These roasted tomato tartlets are the perfect summer treat So easy to make and absolutely delicious. I’ve used @nurishh.uk new Plant-Based Garlic & Herbs Spread. It tastes amazing and adds just the right amount of creaminess to this recipe. |AD| Free from dairy, Nurishh Plant-Based Garlic & Herbs Spread, available exclusively at Waitrose, is made with sunflower seeds & bamboo fibre. Bursting with flavour, it's rich in fibre and a source of calcium and vitamin B12 - I was really impressed by how tasty it is. Fancy trying it? You are in luck! Nurishh is running a ‘Try Me Free’* campaign (purchase between 6th June – 14th August, claim by 31st August) where anyone can try any of the following products: Mozzarella Style Block, Cheddar Style Slices, Cheddar & Mozzarella Style Grated Blend, Gran Vegiano, and Plant-Based Garlic & Herbs Spread. Simply purchase a Nurishh product with a ‘Try Me Free’ sticker on the pack from Sainsbury’s, Co-op, Asda, Waitrose or Ocado and submit your receipt & details on www.nurishh-trymefree.com (*T&Cs apply) It's a really exciting way to try Nurishh for yourself, whether you’re vegetarian, vegan, flexitarian or simply go with the flow. Here is the recipe INGREDIENTS 320g puff pastry sheet Dairy-free alternative to milk 400g cherry tomatoes, halved Olive oil Salt & pepper 2 x 130g tub Nurishh Plant-Based Garlic & Herbs Spread Basil Balsamic glaze METHOD - Preheat the oven to 200C. - Roll out pastry on an oven tray lined with baking paper. Cut 4 rectangles. Brush with dairy-free alternative to milk. - With a sharp knife draw a 1.5cm border around each rectangle. Prick the middle of each tartlet with a fork. Place tomatoes on an oven tray, drizzle some olive oil and season. - Bake tomatoes for 20-25 mins and tartlets for 25 mins. - Spread 1 generous tablespoon of Nurishh Plant-Based Garlic & Herbs Spread in each tartlet. Top with tomatoes, basil + balsamic glaze. Eat warm or cold. #nurishh #plantbased #dairyfree #vegan #nurishhtrymefree
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