Vegan Spinach Artichoke Pasta Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Al dente pasta tossed with a homemade vegan cream sauce, tender spinach, and artichokes, topped with crispy toasted breadcrumbs. A satisfying weeknight dinner ready in just over 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon vegan butter
- 2 cloves garlic, minced
- 1 cup (80 g) panko breadcrumbs
- ¼ teaspoon salt
- 16 oz silken tofu
- 8 oz vegan cream cheese
- ½ cup vegan parmesan cheese
- ¼ cup tapioca starch
- ¼ cup nutritional yeast
- ¼ cup non-dairy milk
- 1 lb pasta of choice
- 2 tablespoons vegan butter
- 1 medium yellow onion, diced
- ½ teaspoon salt
- 6 cloves garlic, minced
- 1 (14 oz) jar artichoke hearts, drained and roughly chopped (8.4 oz drained)
- 8 oz spinach, roughly chopped
- 2 tablespoons lemon juice
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
- 10m
- Cook
- 20m
- Sodium
- 734mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 578mg
- Calcium
- 114mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 734MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.