Vegan Spinach Artichoke Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegan pasta inspired by spinach artichoke dip, made with a silky cashew sauce and loaded with spinach and artichokes. Ready in 30 minutes, it's a satisfying plant-based dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 16 ounces penne pasta
- 1 1/2 cups raw cashews, soaked
- 1 1/2 cups unsweetened cashew, soy or almond milk
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 1/2 teaspoons salt
- 4 cups loosely packed baby spinach
- (2) 14-ounce cans artichokes, water packed, drained well
- 1 tablespoon olive oil
- 1 small onion, chopped
- 4 cloves garlic, minced
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 705mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1183mg
- Calcium
- 114mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 705MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.