Creamy Spinach Artichoke Pasta with Garlicky Cashew Sauce

Why You’ll Love This Recipe

• All the cozy flavors of classic spinach and artichoke dip turned into a satisfying, weeknight-friendly pasta.
• Ultra-creamy and velvety thanks to a cashew-based sauce, with no heavy cream required.
• Bright pops of lemon and oregano keep it fresh, not heavy, even with a rich sauce.
• Simple pantry ingredients, easy steps, and fully dairy-free with an option to add cheese if you like.

Grocery List

• Produce: Garlic, yellow onion, baby spinach, lemons, fresh parsley (optional).
• Dairy: None required. Optional: Parmesan or vegan parmesan for serving.
• Pantry: Raw cashews, dried pasta, canned artichoke hearts (water-packed), olive oil, nutritional yeast, dried oregano, red pepper flakes, fine sea salt, black pepper.

Full Ingredients

For the Cashew Cream Sauce

• 1 1/4 cups (170 g) raw cashews
• 1 1/2 cups (360 ml) water
• 3 tbsp nutritional yeast
• 3 tbsp fresh lemon juice (about 1 large lemon)
• 3 medium garlic cloves, peeled
• 1 1/4 tsp fine sea salt, plus more to taste
• 1 tsp dried oregano
• 1/2 tsp freshly ground black pepper

For the Pasta and Vegetables

• 12 oz (340 g) short pasta, such as penne, fusilli, rigatoni, or shells
• 2 tbsp olive oil
• 1 small yellow onion, finely diced (about 1 cup)
• 2 garlic cloves, minced
• 1/4 tsp red pepper flakes (optional, to taste)
• 4 cups (about 4 oz / 115 g) baby spinach, roughly chopped
• 1 can (14 oz / 400 g) artichoke hearts, drained, rinsed, and roughly chopped (preferably water-packed, not marinated)
• 1 tsp fine sea salt, for pasta water (plus more to taste)
• 1 cup (240 ml) reserved pasta cooking water (you may not need all of it)

To Finish and Serve

• Zest of 1 lemon
• 2 tbsp chopped fresh parsley (optional but recommended)
• Freshly ground black pepper, to taste
• Vegan parmesan or finely grated Parmesan, for serving (optional)
• Lemon wedges, for serving (optional)

Step-by-Step Instructions

Step 1: Soak the cashews

Place the raw cashews in a heatproof bowl and cover them with very hot water from a kettle. Let them soak for 15–20 minutes to soften. This helps them blend into a silky, lump-free sauce. If you prefer, you can soak them in cool water for 4–6 hours or overnight instead; just drain them well before blending. While the cashews soak, you can prep your vegetables: finely dice the onion, mince the 2 garlic cloves for the pan, roughly chop the spinach, and chop the drained artichoke hearts.

Step 2: Blend the cashew cream sauce

Drain the soaked cashews and add them to a high-speed blender. Pour in 1 1/2 cups (360 ml) fresh water, then add the 3 peeled garlic cloves, nutritional yeast, lemon juice, dried oregano, 1 1/4 teaspoons salt, and 1/2 teaspoon black pepper. Blend on high for 1–2 minutes, scraping down the sides as needed, until the sauce is completely smooth and velvety with no gritty texture. Taste and adjust the seasoning: add a pinch more salt for depth, extra lemon juice for brightness, or more nutritional yeast for a cheesier flavor. Set the sauce aside.

Step 3: Cook the pasta

Bring a large pot of water to a rolling boil. Add about 1 teaspoon of fine sea salt, then stir in the pasta. Cook according to the package directions until just al dente, usually 8–10 minutes. Before draining, carefully scoop out about 1 cup (240 ml) of the starchy pasta water and set it aside. Drain the pasta but do not rinse it; you want the surface starch to help the sauce cling. Leave the pasta in the warm pot or a large bowl while you finish the sauce.

Step 4: Sauté the aromatics, spinach, and artichokes

While the pasta cooks, heat the olive oil in a large, deep skillet or sauté pan over medium heat. Add the diced onion and cook, stirring often, for 5–7 minutes, until soft and translucent but not browned. Add the minced garlic and red pepper flakes, and cook for 30–60 seconds, just until fragrant. Stir in the chopped artichoke hearts and cook for 2–3 minutes to warm through and evaporate any excess moisture. Add the chopped spinach and a small pinch of salt. Stir and cook for 1–2 minutes more, just until the spinach wilts down and turns a deep green.

Step 5: Build the creamy sauce in the pan

Lower the heat under the skillet to medium-low. Give the cashew cream sauce a quick stir, then pour it into the pan with the spinach and artichokes. Add a generous splash of the reserved pasta water (start with about 1/4 cup / 60 ml) and stir everything together. The sauce may seem thick at first; as it warms and combines with the pasta water, it will loosen into a silky, pourable consistency. Let it gently bubble for 2–3 minutes, stirring often, so the flavors meld and the garlic cooks through. If the sauce becomes too thick, add more pasta water, a few tablespoons at a time, until it coats the back of a spoon and runs off in a steady ribbon.

Step 6: Combine with pasta and finish with lemon and herbs

Add the drained pasta directly to the skillet with the sauce (or pour the sauce over the pasta in the pot if your skillet is small). Toss well with tongs or a large spoon so every piece of pasta is coated in the creamy sauce and speckled with spinach and artichoke. Stir in the lemon zest and chopped parsley, reserving a little parsley for garnish. If the mixture seems dry or the pasta absorbs too much sauce, add more of the reserved pasta water, a splash at a time, until it is luxuriously creamy. Taste and adjust: add more salt, black pepper, or lemon juice to balance the richness. Remove from the heat so the sauce stays silky and does not thicken too much.

Step 7: Serve and garnish

Transfer the creamy spinach and artichoke pasta to warm bowls or a large serving platter. Sprinkle with the remaining chopped parsley and a few twists of freshly ground black pepper. If you like, finish with a light dusting of vegan parmesan or finely grated Parmesan and a drizzle of good olive oil. Serve immediately with lemon wedges on the side so everyone can add an extra squeeze of brightness to taste. Enjoy the pasta while hot; as it cools, the cashew-based sauce will thicken slightly, which is perfect for mopping up with crusty bread.

Pro Tips

• Blend until ultra-smooth: If your blender struggles, blend a bit longer and add 1–2 tablespoons of extra water until the cashew sauce is completely silky with no graininess.
• Salt the pasta water well: Properly salted water is your first chance to season the pasta itself and helps keep the overall dish bright and flavorful.
• Use the pasta water like a tool: The starch in the reserved pasta water is key to a glossy, restaurant-style sauce. Add it gradually until you reach the perfect creamy consistency.
• Adjust the lemon at the end: The flavor of lemon softens as it heats. Always do a final tasting after mixing everything together and add a squeeze of fresh lemon if the flavors need a lift.
• Do not overcook once combined: Once the pasta is in the sauce, keep the heat low and avoid long simmering, which can cause the sauce to thicken or separate.

Variations

• Baked spinach-artichoke pasta: Transfer the sauced pasta to a lightly oiled baking dish, top with breadcrumbs and vegan parmesan or Parmesan, and bake at 375°F (190°C) for 15–20 minutes until golden and bubbly.
• Extra-green version: Add a packed cup of fresh basil or parsley leaves to the blender with the cashew sauce for a pale green, herb-forward cream sauce.
• More protein: Stir in 1–2 cups of cooked white beans, chickpeas, or sautéed vegan sausage at the end for a heartier meal.

Storage & Make-Ahead

Leftover creamy spinach and artichoke pasta keeps well in an airtight container in the refrigerator for 3–4 days. The cashew-based sauce thickens as it chills, so when reheating, add a splash of water or unsweetened non-dairy milk to loosen it. Reheat gently on the stovetop over low to medium-low heat, stirring often, or in the microwave in short bursts, adding more liquid as needed until creamy again. For partial make-ahead, you can prepare the cashew cream sauce up to 3 days in advance and store it in the fridge; it will thicken slightly, but you can whisk in a little water before using. It is best to cook the pasta just before serving for the best texture, as fully cooked pasta can become soft if held too long in the sauce.

Nutrition (per serving)

Approximate values for 1 of 4 servings (without optional parmesan): about 610 calories; 22 g protein; 24 g fat; 8 g saturated fat; 80 g carbohydrates; 6 g fiber; 5 g sugar; 640 mg sodium. Values will vary based on the brand of pasta used, added salt, and any optional toppings.