Vegan Artichoke Pasta

Creamy Vegan Artichoke Miso Pasta with crispy roasted chickpeas and spinach in a white bowl.

5 from 7 votes

This creamy 15-minute Vegan Artichoke Pasta is healthy, and high in protein. A quick and easy recipe. Budget-friendly ingredients with an option for oil-free.

Prep Time3

Cook Time12

Total Time15

Course: Main Course

Cuisine: Vegan

Servings: people

Calories: 916kcal

Author: Nisha Melvani

Ingredients

16 ounces dry pasta
15 ounces chickpeas canned, drained and rinsed
Drizzle of olive oil or lemon juice
1 teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon ground mustard seed
Salt to taste
1 ¼ cups raw cashews soaked and drained
2 tablespoons white miso dissolved in 4 tablespoons water
3 garlic cloves minced
1 teaspoon onion powder
1 small lemon juice and zest
1 ½ cups unsweetened nondairy milk
12 ounces marinated artichoke hearts jarred or canned (quartered and marinated), diced
5 ounces baby spinach
Freshly ground black pepper to taste

Instructions

Preheat the oven to 425ºF.
Cook the pasta until al dente.
Roast the chickpeas: Rub the chickpeas between the layers of a kitchen or paper towel to dry. Transfer to a medium rimmed baking sheet and toss with olive oil, garlic powder, paprika, ground mustard seed, and salt to taste. Bake for about 12 minutes, or until crispy. (Optional: Broil for 2 minutes more for extra crispy.)
Make the sauce: Transfer the cashews, dissolved miso, garlic, onion powder, lemon juice and zest, and nondairy milk to a blender. Blend on high until smooth.
Combine and warm: Transfer the sauce to a medium saucepan. Add the artichoke hearts and spinach. Mix and heat until warmed through. Add water as needed until the desired consistency. Season with salt and black pepper. Add the desired amount of cooked pasta.
For serving: Top with the roasted chickpeas.

Video

Notes

Equipment: Use a high speed blender for a creamier sauce. These types of blenders are best for nut sauces. If you don't have one, soak the cashews beforehand.
Roasting the chickpeas is optional. Instead, add the drained and rinsed chickpeas directly to the sauce with the artichoke when warming. Or you can skip the chickpeas altogether.
Use canned or jarred marinated artichokes for more flavor.
Storage: Refrigerate any remaining15-Minute Artichoke Pasta in an airtight container for up to 2 days. Store the pasta and the sauce in two separate containers. Add water to the saucepan for reheating the sauce until the desired consistency. These ingredients don't stand up well to freezing.

Nutrition