Gluten Free Vegan Spinach Artichoke Pasta
free from: gluten and dairy (vegan friendly)
This Gluten Free Vegan Spinach Artichoke Pasta is super easy to make. It is gluten free, dairy free, and vegan. It’s so creamy you can’t even tell it’s dairy free!
This is a great recipe to meal prep for the week–it reheats great! You can also make for a gathering, it’s sure to be a crowd pleaser.
I used a nutmilk bag for part of the recipe – use code “livwell” to save on your own!
Makes 4-6 servings of Gluten Free Vegan Spinach Artichoke Pasta:
- 1 box of gluten free pasta (I used Jovial brown rice fusilli)
- Pinch of salt
- 12 oz frozen spinach
- 2 tbsp avocado oil
- 2 cloves garlic, chopped
- 1/2 tsp basil
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
- 4-5 artichoke hearts, chopped
- 1 package Kite Hill vegan cream cheese
Boil water and salt in a large pot. Once water is boiling, add pasta and cook for 6-7 minutes. Do not cook fully, otherwise the noodles will become mushy. Save the pasta water for the sauce.
While the pasta is cooking, microwave the spinach for 3-4 minutes until defrosted. Use a nutmilk bag (or cheesecloth, paper towel, etc.) to squeeze liquid out of the spinach. Set aside once done.
In a saucepan on medium heat, warm the avocado oil and garlic for a couple minutes. Then add in spices (basil, black pepper & red pepper) and mix. Add in spinach and artichoke hearts and sauté for 2-3 minutes.
Then add in cream cheese and a ladle full of pasta water (about 1/4 – 1/2 cup). Slowly stir until cream cheese melts. You can add a little more pasta water if cream cheese is not melting or thinning out, but do so slowly so the sauce isn’t too runny. Mix pasta into sauce and coat evenly. Pour into an oven-safe dish and broil on medium heat for 4-6 minutes. You can also sprinkle vegan cheese on top for extra creaminess.
Let pasta cool for a minute or two, then enjoy! Store any leftovers in fridge, or freezer for long-term enjoyment.