Creamy Spinach-Artichoke Pasta Recipe
🔪Prep Time: 15 minutes
👩🍳Cook Time: 20 minutes
1 pound penne or rigatoni pasta (gluten-free if necessary)
One 12-ounce vacuum-packed block extra firm silken tofu
1½ cups unsweetened nondairy milk (nut-free if necessary)
⅓ cup nutritional yeast
¼ cup vegan white wine
¼ cup lemon juice
3 tablespoons arrowroot powder
2 teaspoons garlic powder
2 teaspoons onion powder
¼ teaspoon cayenne pepper
1 tablespoon vegan butter
One 14- to 15-ounce can artichoke hearts, rinsed, drained, and quartered if whole
2 garlic cloves, minced
Salt and black pepper to taste
Pepita Parmesan , optional
1Place the spinach in a clean kitchen towel.
2Wrap the kitchen towel around the spinach and twist to squeeze out all the extra liquid. Set the spinach aside.
3Bring a large pot of water to a boil, add a bit of salt, and add the pasta.
4Cook the pasta according to the package instructions until al dente. Drain and set the pasta aside.
5While the pasta is cooking, combine the tofu, milk, nutritional yeast, wine, lemon juice, arrowroot, garlic powder, onion powder, and cayenne pepper in a blender and blend until smooth. Set aside.
6elt the butter in a large shallow saucepan over medium heat.
7Add the artichokes and cook, stirring occasionally, for 3 to 4 minutes, until they begin to brown.
8Add the minced garlic and spinach and cook until heated through.
9Add the pasta and tofu mixture and stir, cooking until heated through.
10Add salt and pepper, then remove from the heat.
11Serve topped with Pepita Parmesan (if using). Leftovers will keep in an airtight container in the fridge for up to 3 days.
12Note: If you can’t find a 12-ounce package frozen chopped spinach, 10 ounces will also work, or you can thaw 1 pound and leave a little bit out.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.