Creamy Kale Artichoke Pasta- Inspired by spinach and artichoke dip, this pasta is made with a decadent creamy sauce that is secretly packed with protein! (vegan + nut-free, gluten-free option)
This one is for all of you spinach and artichoke dip lovers out there! Myself included. I could eat an entire batch of spinach artichoke dip in one sitting, if I didn’t know any better.
Luckily this Kale and Artichoke Pasta is just as satisfying while also being sensible enough to have for dinner. It’s creamy, cheesy, carby goodness that packs 20 grams of protein per serving. Side note: you can easily substitute kale with spinach, if you want to make it more like the dip.
Kale Artichoke Pasta Ingredients
- Tofu- Extra firm tofu is best to keep the sauce high in protein. Be sure to drain excess water from the package.
- Nutritional Yeast- Gives a cheesy flavor to the sauce. I don’t recommend substituting here.
- Sherry Vinegar- This is a key ingredient for imparting umami flavor with a tang. If you don’t have any on hand, white wine vinegar is a good substitute.
- Lemon Juice- Adds a subtle brightness and tang. Can sub extra vinegar, if desired.
- Vegetable Boullion- Essential for adding savory depth.
- Extra Virgin Olive Oil- Or any neutral flavored oil you prefer. Can also use a splash of broth if you would like to keep the recipe oil-free.
- Shallot- Onion works just as well.
- Garlic- Fresh garlic is most ideal but you can add 1 teaspoon garlic powder to the sauce in the blender, if desired.
- Kale- Lacinato or dino kale is ideal for this recipe. To make it with spinach, simply substitute a 5-ounce package of baby spinach.
- Pasta- Using a legume-based pasta helps boost the protein and fiber content. That said, feel free to use any kind you like.
- Marinated Artichoke Hearts- I like to buy them quartered to save time chopping them.
How to Make Kale Artichoke Pasta
- Add tofu, nutritional yeast, bouillon, vinegar and lemon juice to blender.
- Cook pasta as directed, reserving 1/4 cup of the cooking water.
- Add cooking water to blender and blend sauce until smooth.
- Sauté shallot in oil. Add garlic and kale. Cook until kale is wilted.
- Add cooked pasta and artichokes to skillet with shallot and kale. Pour in the cream sauce.
- Cook until heated through. Serve and enjoy!
Do I need a high speed blender to make this?
Yes, unless you want to replace the extra firm tofu with silken tofu. To make the recipe as written, I recommend using a Vitamix, NutriBullet or Beast Blender.
Can I make it soy-free?
Yes! You can replace the soy tofu with Big Mountain Fava Bean Tofu to make it soy-free.
More High Protein Vegan Dinner Ideas
Creamy Kale Artichoke Pasta (vegan, high-protein)
Inspired by spinach and artichoke dip, this pasta is made with a decadent creamy sauce that is secretly packed with protein! (vegan + gluten-free option)
Servings: 4
For the Creamy Sauce
- 8 ounces extra firm or firm tofu, drained
- 2 tablespoons lemon juice, about ½ lemon
- 1 tablespoon sherry vinegar , or white wine vinegar
- 1 tablespoon nutritional yeast
- 1 teaspoon vegetable boullion
- 1 teaspoon salt
- ¼ cup reserved cooking water (from pasta)
For the Pasta
- 1 tablespoon extra virgin olive oil
- ¼ cup finely chopped shallot, about 2 shallots
- 3 garlic cloves, minced
- 1 bundle lacinato kale, stems removed and finely chopped (or sub 5oz baby spinach)
- 8 ounces pasta of choice, I like Brami for extra protein
- 12 ounces marinated artichoke hearts, drained and roughly chopped
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In a blender, combine all of the ingredients for the sauce (minus the cooking water). Set aside.
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In a large pot, bring water to a boil and cook pasta as directed on the package. Once tender, remove from heat and strain excess water while reserving ¼ cup of the cooking water.
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Meanwhile, in a separate large pot or skillet, warm the oil over medium heat. Add the shallot and cook until translucent, about 3 minutes. Add the garlic and kale. Stir and continue to cook for a few minutes more, until garlic is fragrant. Pour in a small splash of water then cover with a lid and cook until kale has wilted, about 3-4 minutes.
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To the blender, add the reserved cooking water. Blend until smooth. Taste test to see if you prefer more vinegar, nutritional yeast, etc. and adjust accordingly. You may need to add a bit more water to help blend, depending on the water content of your tofu. Only add 1 tablespoon at a time, until a thick and creamy sauce forms.
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To the pot with the kale, add the cooked pasta and artichoke hearts. Pour in the cream sauce and stir until everything is evenly coated and heated through. Add salt & pepper, to taste. Serve warm with grated parmesan, and enjoy!
Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.
Calories: 379kcal, Carbohydrates: 46g, Protein: 19g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 963mg, Potassium: 578mg, Fiber: 8g, Sugar: 3g, Vitamin A: 877IU, Vitamin C: 23mg, Calcium: 91mg, Iron: 5mg
