This pasta dish has all the things you love about artichoke dip and it’s vegan! Of course if that’s not your jam you can use regular cream cheese.
- 6 oz pasta
- 3 oz vegan cream cheese
- 1 jar marinated artichoke hearts, reserve the marinate
- 1/4 c pickled jalapeños
- 1 bag baby spinach
Cook pasta according to package.
Combine cream cheese, artichoke hearts and jalapeños in a food processor and pulse till smooth, use marinate to thin as needed. Heat over low heat, add pasta and spinach cook until spinach is wilted. Season with salt and pepper.