Creamy Vegan Spinach and Artichoke Pasta (Nut and Oil Free)
This Creamy Vegan Spinach and Artichoke Pasta is creamy, warm, delicious and comforting. It is healthy, dairy free/vegan, nut free, oil free, soy free, and can easily be made gluten free with a simple choice to switch to gluten free pasta noodles.
Equipment
- 1 Large Pot For Pasta Noodles
- 1 Small Pot For boiling potatoes and garlic.
- 1 Blender (Immersion blender works too) to make your creamy sauce.
- 1 Oven with a lined baking sheet To roast your artichokes (This step is optional)
- 1 Strainer To strain the spinach
- 1 Colander To drain Pasta Noodles
Ingredients
- 11 oz of fresh or wilting spinach About 1 cup of cooked spinach
- 1 15 oz can of quartered artichokes strained
- 14 oz of Pasta I used Angel hair but you can use whatever
For the Creamy Sauce:
- 1 Large Potato Peeled & roughly Diced
- 4-5 Cloves of Garlic
- 2 Tablespoons of Tapioca Flour
- 1/4 Cup of Nutritional Yeast
- 1/2 Teaspoon of Garlic Powder
- 1/2 Teaspoon of onion powder
- 1/2 Teaspoon of Salt + Pepper to taste Optional
- 2 Teaspoons of Apple Cider Vinegar
- 1 1/4 cup of Filtered Water
Instructions
- Peel and roughly chop a large potato. Peel garlic cloves, then add your potato and garlic cloves to a small pot with 1 1/4 cup of water (covered) Boil for about 10 mins until soft.
- Start boiling your water to make your noodles.
- Drain a can of artichoke hearts, lay them out on a lined baking sheet, roast at 425 Degrees Fahrenheit for about 10 minutes until golden.
- Add a splash of water to a frying pan, along with all your spinach. Cool I’m a medium high flame covered for about 5-8 minutes until spinach has cooked down.
- Make sure your pasta is on when the water boils. Keep a good eye on it while you prepare the rest.
- Start your creamy sauce by adding all creamy sauce ingredients to a blending including your cooked potatoes, garlic, and the water that they boiled in. Blend until smooth.
- Drain the excess water from your spinach using a strainer, catch it in a bowl, add some water and use the water as a plant fertilizer. Be sure to drain your pasta as well once that is ready.
- Once your roasted artichoke, creamy sauce, and spinach is all ready, add to them to a pan with the noodles and toss them well. Top with fresh cracked salt and pepper, and vegan parmesan cheese, and enjoy.