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Vegan Spinach Artichoke and Sun-Dried Tomato Pasta recipe in a bowl with a fork in it, sitting on a cutting board.

Vegan Spinach Artichoke and Sun-Dried Tomato Pasta 

  • Author: Christin Gillespie
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan


This Vegan Spinach Artichoke and Sun-Dried Tomato Pasta recipe is a flavorful dish that only requires 30 minutes. Fresh veggies and protein-packed chickpea pasta, all get coated in cashew mozzarella. It’s the perfect easy and healthy vegan pasta recipe that will impress everyone at first bite!



Always opt for organic ingredients.

  • 1 small yellow onion, sliced & quartered
  • 1 bell pepper, sliced
  • 2 garlic cloves, minced
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • ½ tsp red chili flakes
  • Sea salt & black pepper, to taste
  • 8 oz. chickpea penne pasta, cooked
  • 2 tbsp red wine vinegar
  • 2 tbsp lemon juice
  • 1 cup marinated artichokes
  • ½ cup sundried tomatoes
  • 2 cups baby spinach
  • 4 oz. vegan mozzarella, sliced
  • Fresh basil, for toppings


  1. Sauté. In a large dutch oven or pot, heat over medium heat, sauté the onions and bell peppers, for 5 minutes. Add the minced garlic and seasonings, cook for 1 minute, or until nice and fragrant.
  2. Add the Remaining Ingredients. Stir in the cooked pasta, vinegar, lemon juice, artichoke hearts, sun-dried tomatoes, spinach, and sliced mozzarella. Remove from heat & let sit for 3 – 4 minutes.
  3. Serve. Divide between bowls and garnish with fresh basil and red chili flakes, if desired. Enjoy!


​​Organic Noodles: Penne noodles can be swapped for any kind of pasta noodle that you have on hand!

Protein Noodles: To amplify the protein, I love using pasta noodles that are made with one ingredient – chickpea flour. They taste just like the real deal and it’s high in protein. My favorite brands are Tolerant and Chickapea!

Organic Vegan Mozzarella: I used Miyoko’s Creamery Organic Cashew Milk Mozzarella. It’s made with real ingredients and there is nothing funky in it.

Storage & Reheating: Transfer to an air-tight glass container in the refrigerator for up to 4 days. To reheat, simply transfer the pasta to a saucepan on the stovetop over medium heat, adding a little extra filtered water as needed until warm.

Keywords: vegan spinach artichoke and sun-dried tomato paste, vegan spinach artichoke pasta, healthy vegan pasta recipe