One-Pot Spinach Artichoke Pesto Pasta

November 20, 2020
Serves: 2 Cooks In: 30 mins
  1. Place a pan on a medium heat with some olive oil in. Add the onion and sauté for 2-3 minutes until soft.
  2. Add the garlic, red pepper flakes, lemon zest, and salt and pepper. Sauté for an additional 30 seconds until fragrant.
  3. Add the nut milk and water. Bring to a boil then add the pasta and stir. Cook for about 10 minutes on a medium simmer until the pasta is almost al dente. There may be a little liquid left in the pot.
  4. Meanwhile make the pesto by combining all the ingredients in a blender cup and blending until you have a smooth-ish pesto.
  5. Lower the heat to medium-low. Add the artichokes, white beans, walnut pesto, vegan cheese, and spinach. Stir to combine and continue cooking/stirring until the pasta is fully al dente, all the ingredients are warmed and the spinach is wilted. Adjust salt/pepper if needed.
  6. Spoon into bowls and top with extra cheese if you like. Enjoy!


  • 2 tablespoons olive oil
  • 1 small-medium onion, diced
  • 1 lemon, zested
  • 2 large garlic cloves, crushed
  • 1 tsp chilli flakes
  • 2 cups pasta
  • 2 cups nut milk
  • 1 cup filtered water (you may need to add more if there isn’t enough liquid)
  • 1x 400g tin artichoke hearts, roughly chopped
  • 1 x 380g tin cannelloni beans
  • ½ cup vegan cheese
  • 2 large handfuls of baby spinach

Walnut pesto

(you don’t have to home make the pesto you can use store bought if this is easier for you)

  • 1 large garlic clove
  • 1/4 cup walnuts
  • 1/2 cup packed basil leaves
  • 1 cup packed rocket
  • 1 lemon, zested
  • 1 lemon, juiced
  • 1/3–1/2 cup extra virgin olive oil
  • Salt and pepper to taste