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I LOVE spinach artichoke dip, but also like to eat mostly dairy-free for hormone balance. Enter this creamy and luscious spinach artichoke pasta, which contains all the elements of that dip you love, but is healthy, balanced, and comes together super quickly thanks to the store-bought Kite Hill cream cheese. I usually buy this at Whole Foods, but if you can’t find it, try another plant-based cream cheese and mix in some finely chopped chives instead. The chive flavor is a favorite in our household and honestly goes great with just about anything in need of some creaminess. To add extra protein to this, use a legume-based pasta such as Banza.  Go ahead, lick the spoon when you’re done!

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Spinach Artichoke Pasta


This recipe makes about 6 servings and is GF, DF, and vegan.

8 oz package of gluten-free pasta such as Jovial, or, Banza
1/2 large yellow onion, diced
3 cups of organic baby spinach
6 garlic cloves, minced
2 6.5 oz jars of marinated artichoke quarters, roughly chopped
1 container of Kite Hill Chive dairy-free cream cheese
1/4 to 1/2 cup of organic vegetable broth
2 tbsp extra virgin olive oil
1 tbsp stone ground Dijon mustard
1 tsp Himalayan pink or sea salt
Freshly ground black pepper, to taste
Red pepper flakes, to taste


  1. Cook the pasta according to directions on the box.
  2. Heat the olive oil on medium-low heat in a large skillet and add the onions. Cook for about 4-5 minutes or until translucent.
  3. Add in the garlic and cook for about 30 seconds.
  4. Add the spinach and cook until just wilted. Then, add in the chopped artichokes.
  5. Add the cream cheese and Dijon mustard. Use the vegetable broth to thin out the mixture and mix well.
  6. Add the pasta, mix well, and add salt and pepper to taste. Sprinkle with some red pepper flakes if you like.

Serve warm. OMG – right??

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