Indulge in a creamy and flavorful dish with this spinach and artichoke pasta recipe. Perfect for a weeknight dinner, this meal combines the earthy taste of fresh spinach with the tangy flavor of artichoke hearts, all brought together in a luscious almond milk sauce. It's a delightful twist on a classic pasta dish that will leave you craving more.
If you're not familiar with nutritional yeast, it's a deactivated yeast that adds a cheesy, nutty flavor to dishes, making it a popular ingredient in vegan cooking. You can find it in the health food section of most supermarkets. Additionally, make sure to grab a can of artichoke hearts, which are usually located in the canned vegetable aisle.
Ingredients for Spinach and Artichoke Pasta Recipe
Pasta: The base of the dish, providing the necessary carbs and texture. Choose your favorite type, such as penne, fusilli, or spaghetti.
Fresh spinach: Adds a vibrant green color and a boost of nutrients. It wilts down quickly when cooked.
Artichoke hearts: These provide a tangy and slightly sweet flavor. Make sure they are drained and chopped before adding to the dish.
Garlic: Minced garlic adds a fragrant and savory element to the sauce.
Almond milk: A dairy-free alternative that creates a creamy sauce without the heaviness of cream.
Olive oil: Used for sautéing the garlic and artichokes, adding a rich flavor to the dish.
Nutritional yeast: Adds a cheesy, nutty flavor to the sauce, making it a great vegan substitute for cheese.
Technique Tip for Making This Pasta
When sautéing the garlic in olive oil, be sure to keep the heat at medium to prevent it from burning. Burnt garlic can impart a bitter taste to the dish. Instead, aim for a light golden color to release its full flavor.
Suggested Side Dishes
Alternative Ingredients
Pasta - Substitute with zucchini noodles: Zucchini noodles are a low-carb and gluten-free alternative that still provide a satisfying texture.
Fresh spinach - Substitute with kale: Kale has a similar nutrient profile and can add a slightly different but pleasant flavor to the dish.
Artichoke hearts - Substitute with hearts of palm: Hearts of palm have a similar texture and mild flavor, making them a good stand-in for artichoke hearts.
Garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the other ingredients well.
Unsweetened almond milk - Substitute with coconut milk: Coconut milk provides a creamy texture and a subtle sweetness that can enhance the dish.
Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a versatile substitute.
Nutritional yeast - Substitute with miso paste: Miso paste can add a similar umami flavor and richness to the dish.
Other Alternative Recipes Similar to This Pasta
How To Store / Freeze This Pasta Dish
- Allow the spinach and artichoke pasta to cool completely before storing. This helps prevent condensation, which can make the pasta soggy.
- Transfer the cooled pasta into an airtight container. If you have a large batch, consider dividing it into smaller portions for easier reheating.
- Store the container in the refrigerator. The pasta will stay fresh for up to 3-4 days.
- For freezing, place the cooled pasta into a freezer-safe container or a heavy-duty freezer bag. Make sure to remove as much air as possible to prevent freezer burn.
- Label the container or bag with the date. This helps you keep track of how long the pasta has been stored.
- When ready to eat, thaw the pasta in the refrigerator overnight. This ensures even thawing and maintains the texture of the pasta and vegetables.
- Reheat the pasta in a pan over medium heat, adding a splash of almond milk or olive oil to revive the creamy texture. Stir frequently to ensure even heating.
- Alternatively, you can reheat the pasta in the microwave. Place it in a microwave-safe dish, cover it with a microwave-safe lid or wrap, and heat in 1-minute intervals, stirring in between, until thoroughly heated.
- If the pasta seems dry after reheating, add a bit more almond milk or a drizzle of olive oil to bring back its creamy consistency.
- Enjoy your reheated spinach and artichoke pasta as a quick and delicious meal, just as flavorful as when it was freshly made.
How To Reheat Leftovers
Stovetop Method:
- Place a non-stick skillet over medium heat.
- Add a splash of olive oil or a bit of unsweetened almond milk to the pan.
- Add the leftover spinach and artichoke pasta to the skillet.
- Stir occasionally to ensure even heating, cooking for about 5-7 minutes until the pasta is heated through.
- If the pasta seems dry, add a bit more almond milk to achieve the desired consistency.
Microwave Method:
- Place the leftover pasta in a microwave-safe dish.
- Add a splash of almond milk or a drizzle of olive oil to keep it moist.
- Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
- Heat on medium power for 1-2 minutes, then stir.
- Continue heating in 30-second intervals, stirring in between, until the pasta is heated through.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the leftover pasta in an oven-safe dish.
- Add a splash of almond milk or a drizzle of olive oil to keep it from drying out.
- Cover the dish with aluminum foil to retain moisture.
- Bake for about 15-20 minutes, or until the pasta is heated through.
- Remove the foil for the last 5 minutes of baking if you prefer a slightly crispy top.
Steaming Method:
- Place the leftover pasta in a heatproof bowl.
- Set up a steamer basket over a pot of simmering water.
- Place the bowl in the steamer basket.
- Cover and steam for about 5-7 minutes, or until the pasta is heated through.
- Stir occasionally to ensure even heating.
Best Tools for Making This Recipe
Large pot: Used to cook the pasta according to package instructions.
Colander: Essential for draining the cooked pasta.
Large pan: Needed to sauté the garlic, artichoke hearts, and spinach, and to combine all ingredients.
Wooden spoon: Useful for stirring the ingredients in the pan.
Garlic press: Handy for mincing the garlic cloves quickly and efficiently.
Measuring cups: Necessary for measuring the almond milk and nutritional yeast accurately.
Can opener: Required to open the can of artichoke hearts.
Chef's knife: Ideal for chopping the artichoke hearts and any other ingredients.
Cutting board: Provides a safe surface for chopping and preparing ingredients.
Serving spoon: Useful for serving the finished pasta dish.
How to Save Time on Making This Dish
Use pre-chopped garlic: Save time by using pre-minced garlic instead of chopping fresh cloves.
Buy pre-washed spinach: Opt for pre-washed and bagged spinach to skip the washing and drying steps.
Use canned artichokes: Canned artichoke hearts are already cooked and ready to use, saving you prep time.
Cook pasta in advance: Prepare the pasta ahead of time and store it in the fridge. Reheat it when ready to use.
Measure ingredients beforehand: Have all your ingredients measured and ready to go before you start cooking to streamline the process.
Spinach and Artichoke Pasta
Ingredients
Main Ingredients
- 12 oz pasta
- 2 cups fresh spinach
- 1 can artichoke hearts, drained and chopped
- 3 cloves garlic, minced
- 1 cup unsweetened almond milk
- 2 tablespoon olive oil
- 2 tablespoon nutritional yeast
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a large pan, heat olive oil over medium heat. Add garlic and sauté until fragrant.
- Add chopped artichoke hearts and cook for 5 minutes.
- Add spinach and cook until wilted.
- Pour in almond milk and nutritional yeast. Stir well.
- Add cooked pasta to the pan. Toss to combine.
- Season with salt and pepper to taste. Serve hot.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Pasta Dish
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