This spinach artichoke pasta recipe is inspired by a delicious classic – cheesy artichoke spinach dip! Along with other flavours, this recipe hits the notes of the classic restaurant appetizer. It’s a long time favourite for both of us and we think many others! This idea just came to us as we were talking about re-making the dip itself, we were also craving pasta so we decided to combine the two! We’re so glad we did because the result was amazing.

We used chickpea spaghetti in this recipe to have a gluten-free version and to cut down on carbs. It’s one of our favourites because it still tastes delicious while being a little better than regular pasta! Considering how much we eat it for dinner, we love that we found this alternative. And we definitely don’t have a shortage of pasta recipes on our Instagram and website. If you’re looking to switch up your usual recipes, click here! However, any pasta of your choosing would work for this meal! This recipe was filling, and satisfying in every way. It’s a super creamy, delicious vegan pasta and it also works great for leftovers! We hope you enjoy this spinach artichoke pasta!


Recipe by plantbasedrelationshipCourse: DINNER, LUNCHCuisine: Italian


Prep time


Cooking time



This pasta is so creamy and delicious. Think spinach and artichoke dip – in pasta form and completely vegan!


  • 1 box of Chickapea spaghetti

  • 1 cup of raw cashews

  • 2 cups of water

  • 2 tbsp of avocado oil

  • 4 cloves of fresh garlic (diced)

  • 1 red chilli (finely diced) … optional

  • 1/2 an onion (diced)

  • 1 packed cup of baby spinach

  • 1/2 a tomato (roughly chopped)

  • 1 tbsp of capers (finely chopped)

  • 2 full marinated artichoke hearts… you can find these in most grocery stores! (Diced into large chunks)

  • 3 tbsp of nutritional yeast

  • A generous pinch of salt

  • A generous pinch of black pepper

  • 1 tbsp of fresh basil (finely diced)

  • 1/4 cup of vegan cream cheese


  • Heat a large skillet on medium heat and add your avocado oil. Also heat a large pot of water for your noodles, bring to a low boil.
  • To your frying pan, add your onions, tomato, spinach, garlic, chilies, capers and artichoke hearts. Get a little bit of colour onto your veggies before lowering heat.
  • Once your veggies start to smell delicious and soften you can add your vegan cream cheese and nutritional yeast. The cream cheese will begin to melt and you can gently fold all ingredients together.
  • In a blender combine your raw cashews with 2 cups of water. Blend until smooth and creamy. Add to your saucepan.
  • At this time you can begin to cook your pasta noodles. Mix sauce well occasionally. You just want it at a low simmer so all the flavours can combine. When cooking cashew sauce it has a tendency to thicken over time. If it becomes too thick just add a bit more water or vegan milk.
  • The final stage to the sauce is your basil. I personally don’t like to overcook my fresh herbs as I like them straight from the garden and sprinkled on top! Salt and pepper to taste.
  • Strain your noodles and pour directly into your sauce. Give them a quick toss with some tongs.
  • Plate your pasta, sprinkle with a touch more nutritional yeast! Serve and enjoy.


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