I wanted a creamy pasta recipe but as my partner is dairy-free, I needed to make my spinach artichoke pasta without cream. Instead, I have added a secret ingredient which not only keeps it creamy, but is packed with protein!
I'm a big fan of trying new foods and when I went to a baby shower that had marinated artichokes with the charcuterie board, I had to give them a go.
Afterwards, I wanted to try a recipe for myself with the artichokes and chose this pasta dish (with a twist).
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Where do I get canned artichokes from?
Artichokes are a type of vegetable that is native to the Mediterranean region. They are the flower buds of artichoke plants, and they are typically eaten cooked.
In my recipe, I used the canned artichoke hearts you can get from the supermarket. You can also get them in a glass jar, however the canned version is more affordable.
Canned artichoke Woolworths comes in two varieties (shown below). Canned artichoke Coles only comes in the tin.
How is this spinach artichoke pasta vegan?
Typically, Spinach Artichoke Pasta is made with a combination of cheese and cream to give it the creamy texture you know and love.
Instead of using cream, I have used a combination of Silken tofu, soy milk and nutritional yeast which gives it the same creamy texture, but also packs a heap of protein into this pasta dish.
In this Spinach Artichoke Pasta no dairy recipe, I provide the instruction to mix the silken tofu and milk together in the pan. This does make it slightly bumpy as you can see in the picture, however I was feeling lazy and didn't want to get out the blender. You could blend if you want a creamier texture.
Alternatively, you can use these variations for Spinach Artichoke pasta:
- Cheese & Cream: mix these together in the pan to create a decadent combination of creaminess. I would recommend a cheese that melts well (eg mozzarella) and a cooking cream.
- Coconut cream: the addition of coconut cream will keep the dish creamy AND vegan. But it will have a sweeter flavour so keep that in mind if you choose this option.
How to make Artichoke Spinach Pasta
Time needed: 20 minutes
- Cook pasta
Cook pasta per packet instructions until it is 1-2 min before al dante.
It is important you follow what the time is on the packet of pasta as types of pasta, brands etc. can vary greatly. My rule of thumb for spaghetti (which is what I used for this recipe) is 10 minutes (12 minutes full cook). - Make the sauce
While the pasta is cooking, combine the milk and silken tofu in a large pan on low heat until it is a creamy texture. Then add garlic, Italian herbs and artichoke hearts. Separate the hearts and mix into the sauce.
I wouldn't recommend other types of tofu as it won't get as creamy.
By mixing it over low heat, you'll still get some lumps and bumps. If you want it really smooth, I would suggest blending it. - Add artichokes
Once the sauce is combined, add artichoke hearts and separate with spatula.
You want the artichoke pieces to be small and bite-sized so you get to experience the artichoke with the pasta. - Finalise
Once the pasta is cooked, add the pasta (and ¼ cup pasta water) to the creamy mixture along with the spinach. Toss gently then add nutritional yeast and salt & pepper to taste.
Frequently Asked Questions
Pasta can sometimes be quite mushy when you re-heat it.
To stop this from happening, when you are cooking the pasta remove it from the heat 1-2 minutes before al dante.
When you reheat pasta in the microwave, it actually cooks more in the sauce (especially if the sauce is quite creamy). By removing it a few minutes before it is done, it gives the pasta time to cook in the microwave without going mushy.
When you reheat this pasta dish for a meal prep during the week, I recommend drizzling a tablespoon of water over. This is because the sauce will continue to reduce when the pasta is resting so it ends up less creamy than if you eat this straight after cooking.
Adding a little bit of water when reheating allows the sauce to keep its creamy texture without drying out the pasta further.
If you're after more information on Meal Prep, have a look at my Meal Prep for Beginners post or my Meal Prep Basics E-Book.
This creamy spinach and artichoke pasta (without cream ;)) is a delicious, vegan alternative to the traditional recipes you find on the internet. It also makes a fantastic meal prep for you busy humans. Enjoy!
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Recipe
Vegan Spinach and Artichoke Pasta Recipe
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Ingredients
- 400 g pasta, (See Note 1)
- 300 g silken tofu, (See Note 2)
- 250 ml (1 cup) soy milk
- 400 g artichoke hearts, liquid drained
- 100 g (2 cups packed) spinach
- 2 cloves garlic
- 40 g (2 tbsp) Italian Herbs
- 60 g (¼ cup) nutritional yeast, (See Note 3)
- S&P to taste
Instructions
- Cook pasta per packet instructions until it is 1 min before al dante.
- In a large pan, add milk and tofu. Mix until it's a cream. Add garlic and Italian herbs. Combine (See Note 4).
- Once combined, add artichoke hearts and separate with spatula.
- Once the pasta is cooked, add the pasta (and ¼ cup pasta water) to the creamy mixture along with the spinach. Toss gently then add nutritional yeast and salt & pepper to taste.
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