SPINACH ARTICHOKE PASTA

This vibrant Spinach Artichoke Pasta bursts with flavor! Juicy sun-dried tomatoes, savory artichoke hearts, and a hint of garlic mingle with baby spinach in a light sauce, creating a quick and satisfying plant based dinner.

Spinach & Artichoke Pasta

BUILDING THE BASE

The diced onions and minced garlic are sautéed to release their pungency. Dry white wine and lemon juice deglaze the pan and add a touch of tartness, acidity, and complexity. The parsley adds the subtle Italian flair while a sprinkle of cayenne pepper provides a little kick.

A SYMPHONY OF TEXTURES

Juicy sun-dried tomatoes, plump artichokes, and rich pine nuts combine with hearty al dente fettuccine, creating a delightful textural and flavor explosion in every bite.

Prepare Fettuccini Al Dente According to Package
Prepare Fettuccini "Al Dente" According to Package
Sauté Onion & Minced Garlic Until Tender
Sauté Onion & Minced Garlic Until Tender
Ingredients Before Adding Pasta
Ingredients Before Adding Pasta
Spinach Artichoke Pasta Ingredients
Spinach Artichoke Pasta Ingredients

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Spinach Artichoke Pasta

This vibrant Spinach Artichoke Pasta bursts with flavor! Juicy sun-dried tomatoes, savory artichoke hearts, and a hint of garlic mingle with baby spinach in a light sauce, creating a quick and satisfying plant based dinner.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 2 to 3

INGREDIENTS

OPTIONAL

INSTRUCTIONS

  • Cook the pasta: Bring a pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve about ½ cup of the pasta water before draining and set both the pasta and reserved water aside.
    6 oz Fettuccine Pasta
  • WHILE THE PASTA IS COOKING, heat olive oil in a large skillet over medium heat. Dice onion, add to skillet, and cook for about 2-3 minutes, stirring often, until softened. Add the minced garlic and cook for another minute, stirring constantly.
    Drizzle Olive Oil, 1 Small Onion, 2 tbsp Minced Garlic
  • Add the white wine (or vegetable broth), lemon juice, dried parsley, and cayenne pepper to the skillet. Bring to a simmer and cook until most of the liquid has been absorbed, scraping any browned bits from the bottom of the pan.
    ¼ Cup Dry White Wine, 2 tbsp Lemon Juice, 1 tsp Dried Parsley, Sprinkle Cayenne Pepper
  • Quarter the artichokes and add to the pan. Add the v-butter, sun-dried tomatoes, and pine nuts to the skillet. Cook for about 2 minutes, stirring occasionally, until heated through. Season with salt to taste.
    1 Can Artichoke Hearts, 2 tbsp Vegan Butter, ¼ to ½ Cup Sun-Dried Tomatoes, ¼ cup Pine Nuts, Salt
  • Stir in the baby spinach and cook for 1 minute or until slightly wilted. Turn off the heat.
    1 to 2 Cups Fresh Spinach
  • Add the cooked pasta and reserved pasta water to the skillet and toss to coat everything evenly.
  • SERVE: Divide the pasta mixture evenly among plates, making sure to capture all the delicious bits that may have settled at the bottom of the skillet.
    Season with salt and pepper to taste and sprinkle with v-parm OR nutritional yeast, if desired,
    Salt & Pepper, Vegan Parmesan, Nutritional Yeast

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