Dairy Free Creamy Artichoke Pasta (Gluten Free)

A fork holds a bite of creamy artichoke pasta with herbs over a dish of similar pasta, garnished with grated cheese.

Dairy Free Creamy Artichoke Pasta (Gluten Free)

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.

Dairy free, vegan, gluten free

Course Main Dishes

Cuisine American, Italian

Keyword creamy artichoke pasta, dairy free creamy pasta

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 207kcal

Author Sarah Jane Parker

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 9x13-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

*If you use a different cheese than the garlic herb one that we used, add 1 pressed clove of garlic to this recipe and 1/2 to 1 teaspoon additional Italian herbs.

The Laughing Cow plant cheese has almonds in it, if you are looking for a tree nut free option, the vegan BabyBel cheeses also work for this kind of recipe, we tested it out in our feta pasta recipe with good results.

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