Meatless Monday: Spinach + Artichoke Pasta {Gluten Free, Vegan}


 

Spinach + Artichoke Pasta {Gluten Free, Vegan}

Happy Meatless Monday, again! I don’t know about you but the weekend flew by pretty quickly for me! 

Friday I celebrated my sister’s birthday, Saturday consisted of representing the Ragnar Relay series at our local triathlon followed by a fundraiser for my Ragnar team then Sunday was made up of a 15 mile long run and Father’s Day festivities! 

Speaking of Ragnar- I have something awesome to share soon that you won’t want to miss! It has more to do with training and less to do with food but all this running I have going on does make me hungry….which has everything to do with food and today’s recipe post! :)

I know that was sort of a weak spin but stay with me here.  For whatever reason (okay, because of running), I have been CRAVING the combo of spinach and artichoke lately.  Instead of resorting to the traditional cheese laden, unhealthy dip, I decided to eliminate the dairy and make it into a yummy pasta dish instead. 

Spinach Artichoke Dip {Gluten Free, Vegan}

I replaced the dairy cheese with Daiya, loaded it with fresh spinach, whole artichokes and mixed it all in with gluten free fusilli pasta. 

Spinach Artichoke Pasta {Gluten Free, Vegan}

 

Spinach + Artichoke Pasta {Gluten Free, Vegan}


Recipe

Ingredients:

  • 1 cup gluten free fusilli pasta
  • 2 tbps dry white wine
  • 9.9 oz jar whole artichokes, drained & halved
  • 2 tbsp Daiya plain cream cheese spread 
  • 1/2 tsp garlic powder 
  • 1/4 tsp sea salt 
  • 5 oz fresh baby spinach 
  • fresh ground pepper to taste

 

Directions:

  1. Bring water to a boil in a small pot then add in pasta.
  2. While pasta is cooking, heat large pan on stove top. Add wine and artichokes.
  3. Add Daiya cream cheese spread in one tablespoon at a time, allowing to melt and stirring to combine with artichokes. 
  4. Season with sea salt and garlic powder. 
  5. Add in fresh spinach slowly by the handful.  As it is wilting, stir to combine with cream mixture and artichokes. 
  6. Remove pasta from stovetop, drain and mix in with spinach and artichokes mixture.
  7. Serve in small bowl & enjoy! :) 
You might also like:  Easy Lemon Basil Zoodles {Gluten Free, Vegan}

Serves 1-2 people.  Double ingredients for larger batch. 


Be sure to linkup with us if you have a healthy meatless recipe to share! 

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This post is also linked up with Confessions of a Mother Runner + Tina Muir for Meatless Mondays. 


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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!

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