Creamy Vegan Artichoke and Spinach Pasta
This creamy vegan artichoke and spinach pasta is plant-based, dairy-free, comfort food at its best! Ready in just 15 minutes, it's a quick vegan pasta recipe that works great for a lazy night dinner.
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Servings: 4
Calories: 490kcal
Ingredients
- 10.5 oz (300 g) pasta
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 4 garlic cloves
- 10 fl oz (300 ml) plant-based double cream
- 3.5 oz (100 g) artichokes, drained and quartered
- 5 oz (150 g) baby spinach
- 1 ounce (30 g) pine nuts, toasted
- Salt and pepper to taste
Instructions
- Bring a large pot of pasta according to the instructions on the package. Reserve 500 ml (2 ½ cups) pasta water before draining.10.5 oz pasta
- Meanwhile, heat the olive oil in a pan and fry the shallot for 1 minute over medium heat until it softens. Add the garlic and fry for another 30 seconds.1 tablespoon olive oil1 shallot4 garlic cloves
- Add the artichokes and cook for 30 seconds. Add the cream and lower the heat. Cook for 1 minute, stirring often, until it thickens a bit, then add the spinach and continue to cook for 1-2 minutes until it wilts. You may want to add a dash of pasta water at this point if the sauce looks too thick.10 fl oz plant-based double cream3.5 oz artichokes5 oz baby spinach
- Transfer the drained pasta to the pan and stir well to cover it in the sauce.
- If it looks too dry, add more pasta water. Sprinkle the toasted pine nuts (reserving some for serving) and season to taste with salt and freshly ground black pepper.1 ounce pine nutsSalt and pepper to taste
Nutrition
Serving: 1serving | Calories: 490kcal | Carbohydrates: 33g | Protein: 10g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 142mg | Fiber: 4g | Sugar: 4g