Healthy Spinach and Artichoke Alfredo Pasta on the table in 20 minutes! Super creamy and dairy-free for the ultimate plant-based dinner. This post is sponsored by Barilla.
Artichoke Alfredo! Have you heard of such a thing? I had not, but I'm determined to make it a thing.
Artichokes, meet cashews. Cashews, meet artichokes. A match made in plant heaven; I tell ya! The base of this ridonculously easy and crazy creamy Alfredo sauce is raw cashews and artichoke hearts in brine. Vegan Alfredo has never been so easy!
Blend until smooth and voila, you've got a straight velvet, lick-from-the-jar-good sauce. I reckon a sauce this good needs a pasta just as fab to go alongside it. This is true!
Barilla leveraged its more than 140 years of expertise to create pasta with one simple ingredient – chickpeas. Boasting delish flavor and always “al dente” texture, this pasta packs 11 grams of protein and 8 grams of fiber per serving. I’m excited for a long cut pasta like spaghetti to now be widely available for their Legume pasta line!
It’s also certified gluten free, non-GMO Project Verified. Boom shaka laka!
It's cooked to al dente perfection in just 6-8 minutes, making this recipe ready to rock and roll in under 20 minutes flat. This new mama is on the quick meal train! Who's with me?
Barilla has been crafting pasta of all shapes and sizes since 1877 where it all began in Parma, Italy. They're truly the OG pasta connoisseurs!
Key ingredients and tips
- Pasta: I love using Barilla's Chickpea Spaghetti here for added protein and fiber.
- Artichokes: For plenty of artichoke flavor and tang, we're using the full can of artichoke hearts in brine. Steer clear of the ones packed in oil here!
- Cashews: Raw cashews add amazing creaminess and Alfredo-like flavor. Roasted cashews have a much nuttier flavor that wouldn't work as well. Soaking makes for easy blending for a super easy sauce.
- Lemon: I love a squeeze of fresh lemon juice here for even more acidity.
- Garlic and onion powder: We're talkin' extra flavor without having to cook onion and garlic. Red pepper flakes are optional for heat!
- Spinach: Spinach and artichoke pasta wouldn't be complete without a kick of fresh spinach, am I right? This recipe has a full 5 ounces. Thawed from frozen spinach would also work, just be sure to squeeze the water out.
To get all the ingredients you need to recreate this recipe at home, click here!
What I love about this healthy Alfredo recipe is that it stands alone and is simply delish as is. That said, there are oodles of ways to make it your own.
- Veg it up: Sautéed shiitake mushrooms or sun-dried tomatoes are absolutely dreamy here for added umami.
- Add shrimp: If you're an omnivore, grilled or pan-seared shrimp lends itself perfectly to the acidic notes of this recipe.
- Add parm: This may be a vegan recipe as is, but a pinch of parm for that classic cheesy flavor is awesome. Nutritional yeast works, too!
I noticed this pasta gets more flavorful as it sits. I like to add a squeeze of lemon before serving. Divine!
More fun pasta recipes to try
- Healthy Southwestern Pasta Salad
- Vegan Butternut Pasta
- Healthy Tuna Noodle Casserole
- Vegan Meatballs
It's a pasta party and everyone's invited!Print
Healthy Spinach and Artichoke Alfredo Pasta on the table in 20 minutes! Super creamy and dairy-free for the ultimate plant based dinner. Prep time does not include soaking cashews.
For the artichoke alfredo sauce:
- 1 15oz can quartered artichoke hearts in brine (do not drain)
- heaping ½ cup raw cashews, soaked
- 1 tbsp fresh lemon juice
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp fine sea salt, to taste
- freshly ground black pepper, to taste
- pinch of red pepper flakes (optional for a bit of heat!)
For the spaghetti:
- 8.8 oz box Barilla Chickpea Spaghetti
- 5 oz package baby spinach
- Place cashews in a bowl. Cover with very hot water. Let soak for at least 20 minutes and up to overnight (if you have a high-speed blender, you can skip this step.)
- Bring a large pot of salted water to a boil. Cook spaghetti according to package directions. Place spinach in a large colander. Drain pasta over the spinach to wilt it, reserving ½ cup of the pasta water. Toss together noodles and spinach.
- Drain and rinse cashews. Place cashews, artichoke hearts and their liquid, lemon juice, garlic powder, onion powder, lemon juice, optional salt and red pepper flakes, and several grinds of pepper in a blender (I used my Nutribullet). Blend until completely smooth and creamy. Add a splash of pasta water if needed to thin.
- Add pasta, spinach, and sauce to the pasta pot or a large bowl, tossing to combine. Taste and adjust salt and pepper to taste if needed. Serve hot, topped with extra red pepper flakes!
Sun-dried tomatoes or sautéed shiitake mushrooms are great additions here! If you're not vegan, a handful of parmesan or sautéed shrimp is tasty, too.
Keywords: healthy alfredo sauce, vegan alfredo
Photos by The Nutritious Kitchen.