Dreamy Creamy Artichoke and Spinach Pasta

Author: Recipes_kw
No ratings yet
Prep Time 30 mins
Total Time 30 mins
Course Main Course, Pastas, Side Dishes
Cuisine Italian
Servings 4 Servings


  • Stove


  • 10 oz pasta Tinkyada Brand, no bleached flour
  • 7 oz spinach fresh
  • 1 tbsp olive oil extra virgin
  • 1/2 cup onion diced
  • 2 cloves garlic minced
  • 2 tbsp flour no bleached flour
  • 1 cup vegetable broth ***Click on the Vegetable Broth recipe link
  • 14 oz coconut milk
  • 14 oz artichoke canned, drained, quartered
  • 1 tsp salt
  • 1 tsp black pepper cracked
  • 1 tbsp lemon juice fresh squeezed
  • 3 tbsp nutritional yeast


  • Cook the pasta according to the package directions.
  • In a large skillet heat the oil over medium to high heat. Add the onion and saute until transparent for about 8 to 10 minutes, then add garlic and cook another 2 minutes. Sprinkle with flour and whisk it in; cook for another couple of minutes to remove raw flour taste.
  • Add in the coconut milk and vegetable broth and bring to a simmer to melt the coconut cream; continue to cook until sauce thickens. Stir the cooked pasta, spinach, and artichoke hearts. Cover with a lid and continue to cook until the spinach wilts.
  • Remove from the heat and sprinkle dish with the salt, pepper, lemon juice, and nutritional yeast. Serve immediately. Enjoy


Serves well with chopped basil or parsley.

My Notes

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