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
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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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There is no notation for yeast but directions say to add it with the mustard.
I was about to ask that same question! I figure Michele means nutritional yeast, but more details would be great.
I also was looking for yeast ingredient.
Made this tonight, added chicken for protein. Super easy and so good! Very comforting on a cool and rainy night. Thanks!
The ingredients list doesn’t have yeast listed but the directions say to use it. Could you tell me is this nutritional yeast and how much? Can’t wait to try it out. Thanks
This dinner was amazing!!! I used grain free spaghetti as I couldn’t find the pasta, it was so good!!! Thank you for sharing this recipe, I will be making it again.
Can you make Pav Bhaji an Indian Recipe?
Used regular pasta but otherwise followed the recipe and it’s a new favorite! Thank you for a delicious dairy-free spinach artichoke option!
this actually tastes great re-heated too. i never like pasta re-heated! lol
So easy and delicious!!
This was fantastic! I used chicken broth since I added the chicken and it is a great and easy addition to our weeknight dinners. Thank you! 🙂
Delicious and easy! We used chicken broth and added some chicken. Even the kids went back for seconds.
I didn’t think Pasta is Paleo?
Please disregard – I see it’s a Paleo pasta brand… ☺️
I am confused with the pasta. That brand may be gluten free but it is not Paleo because it is make from brown rice. Maybe need to stick with veggie noodles. I am looking forward to making it.
Hello!
Just wanted to let you know that I suggested this to my wife since my inlaws were vegan and they came for dinner the other night. They like the recipe so much that they ask for the leftovers to go!
Anyways, thanks a lot for sharing this. Excited to send the next recipe here to my wife the next time my inlaws come for dinner again.
Have a great day!
Loved this recipe. Creamy like an alfredo sauce.
Delicious. I’m in love with artichokes in pasta! I used red lentil pasta which made the dish very colorful and Violife vegan cream cheese which tasted so good I was using my finger to get every last bit out of the container…then liking my finger. Yummy! Thank you!
This was fantastic! I’m terrible at following directions but I use them as a base. I used all the directed ingredients but ended up using a full squeezed lemon, 5 cloves of garlic, 1 full cup of better than bouillon vegetable broth and then added about 1.5 oz of sundried tomatoes (not in oil.) My husband even ate his first vegan meal and raved about it! Thank you for a wonderful recipe! I’ve never had a bad one from PRM. This one was so surprisingly delightful I had to leave a review!
It’s heavy and gluey, the sauce is very thick even after quadrupling the recommended amount of broth. Would not make again.
This was easy to make, but fell short of flavor. The only substitutions I made was frozen spinach and refrigerated lemon juice. The brown rice pasta overpowered the rest of the dish.
Hi! New to paleo and was hoping to try this recipe tonight but just realized I accidentally got cashew milk cream cheese- do you have any experience cooking with this? Do you think it would work?
Thanks!
It was good. Used banza pasta and topped with some grilled chicken.
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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!