Vegetarian Spinach Artichoke Pasta

Creamy vegetarian spinach artichoke pasta with parmesan, garlic, and fresh basil that tastes like a fancy restaurant in 30 minutes. ♡

This vegetarian spinach artichoke pasta turns the famous dip into a full creamy dinner party worthy meal. Tender pasta tosses in a parmesan garlic cream sauce loaded with spinach, artichoke hearts, and lemon zest. For more ideas, see our Vegetarian Poke Bowl With Tofu.

Restaurant level meatless pasta that makes everyone forget they ordered the wrong dish. Let’s make it together.

Ingredients

Vegetarian Spinach Artichoke Pasta

• 1 lb rigatoni pasta
• 10 oz frozen spinach, thawed and squeezed dry
• 1 cup marinated artichoke hearts, drained and chopped
• 2 tbsp olive oil, from artichoke jar
• 5 cloves garlic, minced
• 8 oz cream cheese, softened
• 1 cup whole milk
• 1 cup freshly grated parmesan, plus more for serving
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp lemon zest
• 2 tbsp fresh basil, torn

How to Make Vegetarian Spinach Artichoke Pasta

1. **Boil.** Cook rigatoni in salted water until al dente. Reserve 1 cup pasta water before draining.
2. **Saute.** Heat artichoke oil in a large skillet over medium. Add garlic and cook 30 seconds until fragrant.
3. **Build.** Add cream cheese and milk. Whisk until smooth and bubbly, about 3 minutes.
4. **Add.** Stir in spinach, artichokes, parmesan, salt, and pepper. Cook 2 minutes more.
5. **Toss.** Add drained pasta and 1/2 cup pasta water. Toss to coat. Add more pasta water if too thick.
6. **Finish.** Stir in lemon zest off the heat.
7. **Serve.** Top with fresh basil and extra parmesan.

Why This Recipe Works

Cream cheese plus parmesan is the dip flavor base. Cream cheese adds body without breaking under heat, and aged parmesan adds the salty umami the dip is known for. Together they make a sauce that clings to pasta the way the original dip clings to chips.

Frozen spinach pressed dry through a clean kitchen towel is what saves this dish from a watery ending. Frozen spinach is concentrated, but if you skip the squeeze the sauce thins out fast.

Marinated artichoke hearts in oil bring the briny tang that fresh artichokes cannot. Save 1 tablespoon of the marinade oil to bloom the garlic, that is where the layered flavor comes from. For more ideas, see our Bang Bang Chicken Bowls.

Tips

• Press frozen spinach dry through a clean kitchen towel.
• Use marinated artichoke hearts, not water packed, for better flavor.
• Reserve 1 cup pasta water before draining.
• Store leftovers in the fridge up to 4 days.
• Reheat with 2 tbsp milk to revive the creamy texture.
• Common mistake: skipping fresh lemon zest, it brightens the whole sauce.

Variations

• Add white beans for extra plant protein.
• Swap pasta for orzo for a risotto style finish.
• Add sundried tomatoes for color and tang.
• Top with toasted breadcrumbs for crunch.
• Add red pepper flakes for spicy spinach artichoke.
• Use cottage cheese in place of cream cheese for higher protein.

Looking for more recipes? Try our Vegan Creamy Tuscan Pasta or High Protein Cottage Cheese Pizza Bowl next.

Common Mistakes to Avoid

• Using water packed artichokes: Marinated in oil only. Water packed are bland and watery.
• Skipping the spinach squeeze: Frozen spinach holds tons of water. Squeeze it dry or sauce gets thin.
• Using pre grated parmesan: Grate fresh from a block. Pre grated has cellulose that prevents melting.
• Adding lemon juice instead of zest: Zest only. Juice can curdle the cream sauce.

Vegetarian Spinach Artichoke Pasta

Vegetarian spinach artichoke pasta with creamy parmesan sauce, ready in 30 min. Dinner party worthy meatless meal.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 510

Ingredients Method Notes

Ingredients

  

• 1 lb rigatoni pasta
• 10 oz frozen spinach thawed and squeezed dry
• 1 cup marinated artichoke hearts drained and chopped
• 2 tbsp olive oil from artichoke jar
• 5 cloves garlic minced
• 8 oz cream cheese softened
• 1 cup whole milk
• 1 cup freshly grated parmesan plus more for serving
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp lemon zest
• 2 tbsp fresh basil torn

Method

 

1. **Boil.** Cook rigatoni in salted water until al dente. Reserve 1 cup pasta water before draining.
2. **Saute.** Heat artichoke oil in a large skillet over medium. Add garlic and cook 30 seconds until fragrant.
3. **Build.** Add cream cheese and milk. Whisk until smooth and bubbly, about 3 minutes.
4. **Add.** Stir in spinach, artichokes, parmesan, salt, and pepper. Cook 2 minutes more.
5. **Toss.** Add drained pasta and 1/2 cup pasta water. Toss to coat. Add more pasta water if too thick.
6. **Finish.** Stir in lemon zest off the heat.
7. **Serve.** Top with fresh basil and extra parmesan.

Notes

Press frozen spinach dry through a clean kitchen towel. Use marinated artichoke hearts, not water packed, for better flavor. Reserve 1 cup pasta water before draining.

Sources: USDA FoodData Central for nutrition data and Harvard T.H. Chan School of Public Health on plant based protein.

FAQ

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