This delicious dairy free and gluten free creamy artichoke pasta is easy to make and it’s a quick dinner for weeknights (it takes 30 minutes or less). You can serve this as-is or add grilled chicken or steak to this dish for a complete meal.

Our dairy free feta pasta recipe has become a big hit in our family, but the cooked tomatoes don’t always agree with us, so I decided to make a lower-acid alternative to the tomato-based pasta replacing the tomatoes with artichoke hearts.
Our creamy artichoke pasta was a big hit with my family so I decided to post it here! If you can’t have tomatoes, this is a great option for a delicious dinner that is fast, easy, and tomato-free.
Why we love this recipe
Our creamy artichoke pasta is so creamy and delicious, and it’s quick to make (about 30 minutes) and doesn’t require a lot of hands-on time, so it’s great for busy weeknights.
This dish kind of reminds me of our dairy free spinach artichoke dip. This recipe is vegan made as-is, or you can add sliced chicken Italian sausage or chopped rotisserie chicken for a complete meal with protein. We loved adding some red pepper chicken sausage to this dish!

How to make creamy artichoke pasta
We make this recipe basically the same way we make the feta pasta recipe, using marinated artichokes instead of tomatoes, and a few additional changes.
Here are the steps to make this recipe (this is just an overview with photos, the full recipe is at the end of the blog post):
- Preheat your oven to 400 degrees F. Spray some oil on the bottom of a 9×13-inch baking dish and set aside.
- Drain your marinated artichoke hearts and add them to the baking dish. You shouldn’t need to add olive oil to this since the marinated artichokes have some oil in them from the marinade.
- Add the herbs, salt, and pepper to the artichoke hearts and stir together.
- If you’re using a different cheese than the Laughing Cow plant based garlic and herb cheese, add 1 pressed garlic clove and additional herbs.
- You can also add sliced sausage at this point as well if you want.
- Make a space in the center of the dish and place the dairy free Laughing Cow cheese in the center (or whichever cheese you’re using).


- Bake for 25 minutes.
- As soon as you put the pasta in the oven, fill a 2 quart saucepan 2/3 or 3/4 the way with water and add 1 teaspoon salt to the pasta water and heat for the pasta.
- Once the water is boiling, cook your pasta according to the package directions and drain.
- When the artichokes and cheese are done cooking, add the half container of Violife sour cream (or the full container if you want it extra creamy) and the dairy free parmesan and stir everything together until it’s mixed.


- Add the cooked pasta, the green onions, and any additional salt and pepper you’d like, and stir everything together to mix.
- Top with a sprinkle of more lightly dried herbs and dairy-free parmesan, and serve while warm.
- Store any leftovers in an airtight container in the fridge for up to 3 days.

We made this recipe to be tomato-free, but if you really want some tomatoes, you can replace 1 can of artichoke hearts with 1 cup of cherry or grape tomatoes. They will soften up as they cook (just like with the feta pasta).
As we mentioned earlier, you can make this a complete meal by adding some protein that you like, such as grilled chicken (or rotisserie chicken in a pinch), pan-seared steak cut into strips on top (we tried this with one batch, so good together!), or some Italian chicken sausage sliced and mixed into the artichoke pasta.
Dairy free cheese options for this recipe
We tested this recipe with the Laughing Cow plant-based cheese, however, there are a few different dairy free cheese options you can use in this recipe based on our testing with other recipes.

The Laughing Cow cheese has almonds in it, so if you are looking for a tree nut-free option, the plant-based Babybel cheeses also work for this kind of recipe, we tested the dairy free Babybel cheese in our feta pasta recipe with good results.
The Violife feta block might work in this recipe, however, it does melt a lot and gets rather watery. Some people have commented on Pinterest that the Violife feta still works well for them in our dairy free feta pasta, so it is an option in this recipe, too.
The Laughing Cow plant-based cheese comes in 2 flavors at the time of writing this: original and garlic herb. We used the garlic herb one, so we didn’t add additional garlic to this recipe, but if you are using plain cheese, add 1 pressed clove of garlic to this recipe and 1/2 to 1 teaspoon of additional Italian herbs.
Check out our other allergy friendly pasta recipes!
- Dairy Free Gluten Free Feta Pasta
- Dairy Free Gluten Free Sausage Alfredo Pasta
- Dairy Free Gluten Free Zesty Ranch Pasta Salad

Dairy Free Creamy Artichoke Pasta (Gluten Free)
Ingredients
- 6-8 ounces gluten free rotini/fusilli pasta (or regular pasta if you don't need gluten free)
- 3 12 ounce jars quartered marinated artichoke hearts, drained (I use the Reese brand)
- 1 teaspoon Gourmet Garden lightly dried Italian herbs
- ½ teaspoon smoked salt (or regular salt)
- ¼ teaspoon black pepper
- 1 4.5 ounce package Laughing Cow plant based herb and cheese wedges*
- 4 ounces (1/2 cup) Violife sour cream (1 container of Violife sour cream is 8.46 ounces, so you'll use half the container)
- ¼ cup dairy free parmesan cheese, divided (we use Violife)
- 2 Tablespoons sliced green onions or chives
- Additional salt and pepper to taste, dairy free parmesan, and additional herbs
Instructions
- Prepare your pasta water by filling a 2-quart pan 2/3 or 3/4 with water and add 1 teaspoon salt. Heat over medium heat.
- While your pasta water is heating up, preheat your oven to 400 degrees F. Spray or brush some oil on the bottom of a 9×13-inch baking dish.
- Add the drained marinated artichoke hearts to the baking dish and stir in the salt and herbs. If you are using a different kind of cheese for this (like a plain cheese), add 1/2 to 1 teaspoon additional herbs and 1 clove of pressed garlic.
- Make a space in the artichokes for the herb and garlic cheese, and place the cheese in the center of the baking dish.
- Bake at 400 F for 25 minutes.
- While the artichokes and cheese are cooking, when the pasta water comes to a boil, cook your pasta for the cooking time directed on the package. Once the pasta is done cooking, drain and toss with a little oil to prevent sticking.
- Once the artichokes and cheese are done cooking, the cheese will be melty. Stir the cheese into the artichokes and stir in the Violife sour cream, the dairy free parmesan, the pasta, and the green onions.
- Add additional salt and pepper if needed (a little Cajun spice is great here), and serve topped with additional herbs and sprinkled with more dairy free parmesan cheese.
- Store any leftovers in the fridge for up to 4 days.
Notes
Nutrition
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Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie which she founded in 2011. Sarah is based in Wyoming and has been managing food allergies for herself and her 2 children for over 20 years. Sarah was also a certified personal trainer for 12 years, as well as a group fitness instructor, health coach, running coach, and fitness nutrition specialist.