Spinach Artichoke Pasta
What has spinach and artichoke in it, is really creamy, and super delicious? Spinach Artichoke Dip, right? Yes, but if you want to eat that dip for dinner (and not feel like a weirdo) you have to add PASTA to it, and boom: Creamy Spinach Artichoke Pasta! Dinner is served. 
This stuff is crazy good! Creamy, just like any good spinach artichoke dip would be, but also spicy and a little crunchy from the panko crumbs sprinkled on top. The original version was spotted on Pinterest (of course), just begging to be veganized. Literally, it was begging. The Pioneer Woman is obviously very popular, and her photography is beautiful, but WTF!? Is she trying to kill of her fans and readers with those unhealthy recipes? Yikes. If you’d like to hear more rant, head on over to The V Word, you’ll laugh your pants off 🙂 
Bottom line: If you’re craving dip for dinner but want to maintain the image of a responsible adult, just make this. Look at me, looking out for you guys!
- 1 bag baby spinach
- 1.5 teaspoons dried minced garlic
- 1 can artichoke hearts, drained and sliced in half
- 1 Tablespoon Earth Balance
- 1.5 Tablespoons flour
- 1.5 cups So Delicious coconut milk
- 1/4 heaped teaspoon chili powder (more to taste)
- 1 teaspoon onion powder
- 3/4 teaspoon sea salt (more to taste)
- 1/2 bag Daiya Mozzarella shreds
- 6 oz Campanelle pasta, cooked per package instructions
- 1/4 heaped cup panko crumbs
- 1 Tablespoon crushed red pepper flakes (more to taste)
- S&P to taste
- Water saute the baby spinach with the garlic and artichoke hearts over medium heat until it’s wilted, 1-2 minutes. Set aside.
- Add vegan butter to pan and allow to melt, then stir in the flour. Stir until it’s combined and very thick (this is your roux). Pour in the milk and stir until mostly smooth and heated through, then add in the cheese, salt, onion and chili powder. If it gets too thick, add water.
- Fold in the cooked pasta, artichokes, spinach and crushed red pepper flakes, stirring gently. When ready to serve, add the panko crumbs to individual servings, along with more pepper flakes if you want it SPICY!
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Hah, every time I hear gushing about Pioneer Woman all I can think is “the hotter/younger version of Paula Deen” 😉
That looks delicious – yum!
LOVE IT!!
Yummy! I usually have all the ingredients to make this. I printed out the recipe and plan on making this soon. Can I substitute soymilk for the So Delicious coconut milk?
You can- I just like to list the specific products that I use… as we all know, sometimes it does make a difference. With this dish, though, you can interchange.
Is the 1/5 Tbsp of flour supposed to be 1.5? Thanks! Looks yummy!
Oops! Yes it is, thanks for catching that!
Oh man, Barb!! That is some serious good eats!
Thanks! Looking at the pictures is making me hungry 🙂
SO delicious sounding Barb! And that for that link to the V Word- I laughed histerically 🙂
Can you tell me if the artichokes are marinated or not? Can’t wait to try it!
They were packed in water, so not really marinated… hope that helps!
This looks delish!
Oh yes! I will be making this and I will post the out come on my blog. I am more than sure that it will be a colossal success just like the Mac N Cheese! =) I can’t hardly wait!
That looks delish! Kind of a twist on an alfredo sauce, but obviously healthier–for us and the animals. I especially like the use of the campanelle. There’s just something about curvy pasta that makes it look sexy 🙂
Oh my WOW, this looks heavenly and I am totally digging your new site! It’s gorgeous!
Glad to know I’m not the only person who cringes whenever a PW recipe is featured on Pinterest. Love her photography but jeez that woman loves her butter and bacon!
MMMMMM,..What a delightful & very appetizing looking dish! 🙂 All vegan too!
This sounds really good and I have everything except that I’m out of spinach. Would kale be a good substitute?
I’ve never tried it, but I bet you could! Just make sure the kale is well cooked… Let me know how it turns out!
Can’t ever get enough of the spinach/artichoke heart mixture. This looks awesome. I plan to try it as soon as I pick up some Daiya shreds!
I ended up making a trip to the store and got some spinach, and I’m so glad I did. This is so good, and I will definitely be making this again.
Thanks for the link – I definitely laughed my pants off….I cannot believe the ingredients in the original recipe…soon we will be reading baout the Marlbourough Man’s heart attack!
I love how you throw pasta in a dip and call it dinner – you and justin would so get along….this sounds so dreamy Barb!
Can this be made ahead and heated through in the over, do you think?
You could, but you might want to increase the amount a milk you use a little, just so it doesn’t get dried out.
I’ll never make a regular mac’n cheese anymore! This recipe is soooo much better! Thank you very much!
You’re welcome, and thanks for letting me know!
Really delicious! I used a bag of regular spinach & unsweetened plain Almond milk and Go Veggie mozzarella. The teaspoon of red pepper flakes gives this dish a nice kick without overpowering all the other flavors. Thanks for the recipe, Barb!!