Artichoke and Spinach Pesto Pasta

Spinach and pesto is an impossibly delicious combination. Kermit would love this super-green dish!

Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 1 cup basil leaves
  • 1 cup spinach leaves
  • 3 cloves garlic, peeled
  • 1⁄2 cup pine nuts
  • 1 Tbsp. lemon juice
  • 2 Tbsp. nutritional yeast
  • 1⁄2 tsp. sea salt
  • 1⁄4 tsp. ground black pepper
  • 2 Tbsp. olive oil
  • 1 cup chopped artichoke hearts
  • 2 Tbsp. vegan margarine
  • 1 Tbsp. all-purpose flour
  • 3⁄4 cup soy milk
  • 2 cups cooked pasta


  • Process together the basil, spinach, garlic, pine nuts, lemon juice, nutritional yeast, sea salt, and pepper until almost smooth. Add olive oil, then artichoke hearts, and process until artichokes are finely diced.
  • In a small saucepan, melt the vegan margarine and stir in the flour to form a paste. Add soy milk and heat until thickened. Remove from heat and stir in basil and spinach pesto mixture.
  • Serve over prepared pasta.