This spinach artichoke pasta is a new favorite of mine! This fast and easy creamy pasta dish is grain free, paleo, dairy free and vegan but you’d never know! Great for quick weeknight dinners and the leftovers are perfect for a next day lunch.
Spinach artichoke might just be the best combo of all time.
Especially when it’s mixed into a creamy sauce, which is basically ALWAYS I guess – which is the way it should always be!
I have spinach artichoke chicken, salmon, a creamy vegan dip and a paleo one with bacon.
I also have a paleo pizza, creamy soup, a breakfast casserole and even spinach artichoke chicken burgers!
And now this quick and easy grain free and vegan spinach artichoke pasta – my current favorite meal.
You’ll see why with the first bite, I promise :). Let’s get into the details!
What You Need to Make this Spinach Artichoke Pasta
Lately I’ve been using Jovial Foods cassava pasta because it’s the best grain free one I’ve found and I always have it on hand for pasta dishes!
You can use any gluten free pasta (or regular pasta) based on your dietary needs.
Here’s everything you’ll need for this easy paleo and vegan pasta dish:
- grain free penne pasta (Jovial Foods or preferred brand)
- olive oil
- onion
- garlic
- almond milk cream cheese (Kite Hill is my go to brand for this)
- broth of choice
- fresh lemon juice
- dijon mustard
- fresh baby spinach
- 12 ounce can artichoke hearts, drained and roughly chopped
- Sea salt and black pepper
How to Make this Paleo and Vegan Spinach Artichoke Pasta
Cook the pasta according to package directions and drain. While the pasta cooks, make the sauce.
Heat a large skillet over medium heat and add the olive oil. Add the onion and cook about a minute, then add the garlic and cook another 30-60 seconds or until soft and fragrant.
Add the broth, cream cheese, and lemon juice along with the mustard. Stir well to combine and season with sea salt and black pepper.
Stir in the spinach and artichokes and cook just until the spinach wilts, about a minute, then remove from heat.
Toss with the cooked pasta and season with salt and pepper. Serve and enjoy!
Substituting Ingredients for this Spinach Artichoke Pasta
This recipe, as written, is paleo and vegan friendly but it’s very customizable based on your needs.
For a Whole30 friendly pasta you can sub in cooked spaghetti squash for the grain free pasta.
If you don’t need the pasta to be dairy free, you can also sub in real cream cheese and milk for the almond milk versions.
For a non paleo pasta sub in any gluten free pasta you like, and if you eat gluten feel free to sub in any pasta at all!
If you want some extra protein in there and aren’t vegan, feel free to throw in some cooked and shredded chicken.
As for the spinach and artichokes – they are an absolute must 😉
I hope you’re ready for a delicious and quick meat free (but still filling!) healthy pasta dish that’s sure to become a new favorite!
Grab your ingredients and favorite skillet because it’s time to cook – let’s go!
Creamy Spinach Artichoke Pasta {Paleo, Vegan}
Creamy Spinach Artichoke Pasta {Gluten Free, Paleo, Vegan}
Ingredients
- 8 oz grain free penne pasta Jovial Foods, or preferred brand*
- 3 tablespoons olive oil
- 1/2 medium onion diced
- 4 cloves garlic minced
- 8 oz almond milk cream cheese
- 1/3 cup broth of choice
- 1 Tablespoon fresh lemon juice
- 2 teaspoons dijon mustard
- 4 oz fresh baby spinach about 4-5 cups
- 1 12 ounce can artichoke hearts drained and roughly chopped
- Sea salt and black pepper to taste
Instructions
-
Cook the pasta according to package directions and drain. While the pasta cooks, make the sauce.
-
Heat a large skillet over medium heat and add the olive oil. Add the onion and cook about a minute, then add the garlic and cook another 30-60 seconds or until soft and fragrant.
-
Add the broth, cream cheese, lemon juice and mustard. Stir well to combine and season with sea salt and black pepper.
-
Stir in the spinach and artichokes and cook just until the spinach wilts, about a minute, then remove from heat. Toss with the cooked pasta and season with salt and pepper.
Recipe Notes
*You can also make this recipe with any pasta if you don’t need to keep it grain free.
Nutrition
Want More Paleo Pasta Dishes? Try One of These!
Pesto Chicken Spaghetti Squash
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I think the measurements may be off on this. I used kite hill almond milk cream cheese- 8 oz and with 1/3 c broth- the sauce was way too thick. I had to add a lot more broth. Also I would rec more garlic, so it doesn’t taste like cream cheese. This pairs well with salmon
I loved this! Would recommend less mustard though. Maybe halve it!
This was really good and really easy. My only complaint is that I need to double the ingredients the next time I make it. I added some cut up chicken sausage as well
Really great tasting. Followed instructions, easy to make and great taste. Might try increasing the broth and adding some sundried tomatoes.
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I made this with salmon and sun-dried tomatoes. Really tasty! I also added more broth. Personally I think this recipe is a great base to build upon, on its on may be a little plain, but thats my taste.