Barilla® Pasta Chips with Spinach and Artichoke Dip

By: Nicole Osinga

Add to favorites Remove from favorites



Ingredients 4 Number of Servings

For the Pasta Chips

8 ounces Barilla pasta of choice (try Barilla Farfalle or Barilla Gluten Free Rotini)

1 tsp each of your favourite spices (try paprika, cumin & garlic powder for the first option and Italian spices with garlic and onion powder for the second pasta chip recipe)

For the Spinach & Artichoke Dip

1.5 cups raw cashews, soaked for 10 mins in boiling water

3 tbsp nutritional yeast

1.5 tsp garlic powder

1.5 tsp onion powder

1 tsp lemon juice

1 cup of almond milk

2 cups baby spinach, chopped

1 can artichoke hearts, drained and diced

Share ingredients

You copied text to clipboard:


  • For the Chips

    Bring a large pot of water to a boil. Cook Barilla Farfalle or Barilla Gluten Free Rotini al dente according to package directions and drain.

  • Toss the pasta with your favourite spices.
  • If using air fryer, bake at 400°F for 10-12 minutes, tossing several times. If using the oven, bake at 400°F for 17-20 minutes, tossing halfway.

  • For the dip:

    Preheat oven to 400°F.
  • Using a blender, add the soaked cashews, nutritional yeast, garlic powder, lemon juice, and liquids to the bowl and process until nice and smooth, approx. 3 minutes. 

  • In a small or medium sized baking dish, add the spinach and artichoke hearts, pour the cashew cheese overtop and mix to combine.

  • Place in the oven, covered for 10 minutes, then remove cover and bake another 10 minutes.

  • Serve with the pasta chips and enjoy!

Show more