This creamy vegan pasta is cooked in one pot in just under 30 minutes using classic spinach artichoke dip ingredients, just without the dairy! This recipe is perfect for weeknight dinners and makes great leftovers.
Before you begin, cover cashews with at least one inch of almost boiling water in a heat-safe bowl. Soak for 10-15 minutes. Make sure to reserve the soaking liquid.
Heat a medium to large tall-walled skillet or Dutch oven over medium-high heat. Drizzle with 1 tablespoon olive oil. Once hot, add roughly chopped shallot. Sprinkle with ½ teaspoon salt. Sauté until golden, about 4-5 minutes.
Add minced garlic. Cook another minute, until aromatic. Pour in vegetable broth and bring to a rapid simmer.
Once simmering, add in the fettucine. Reduce heat to a low simmer. Cover with a lid and cook until fettucine is al dente, stirring every 5 minutes.
While the pasta is cooking, make the cashew cream by mixing together the soaked cashews, ¾ reserved soaking liquid, lemon juice, olive oil, and salt to a blender. Blend until smooth.
Once the pasta is cooked through, remove the lid. Stir in the artichoke hearts, nutritional yeast, black pepper, spinach, and 1 cup of cashew cream. For a thicker sauce, increase heat to medium-high heat and simmer uncovered until thickened.
Serve garnished with freshly ground black pepper, red pepper flakes, and vegan shredded Parmesan.
Pasta: Any shape of pasta works in this recipe.
Cashew cream alternates: I have only tested this recipe with cashew cream. For a nut-free option, you can try vegan cream cheese or coconut cream.
Leftover and reheating: Refrigerate leftover spinach artichoke pasta in an airtight for 3-4 days. Reheat individual servings in the microwave in just 2 minutes. Reheat on the stove top over medium heat, stirring occasionally. You may need to add a splash of vegetable broth to the thin the sauce.