Barilla® Pasta Chips with Spinach and Artichoke Dip

By: Nicole Osinga

Add to favorites Remove from favorites



Vegan pasta chips made using an air fryer. Need we say more? Check out our partner, Registered Dietitian Nicole Osinga’s, take on this trendy recipe. Perfect for hosting a get together or to watch a big game. The best part? You never have to feel guilty because of the healthy twists taken on this traditionally indulgent recipe.

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