Vegan Spinach and Artichoke Pasta
Ingredients
The pasta
-
8
oz
whole-grain fusili or penne pasta
The sauce
-
½
cup
raw cashews
-
1
12 oz pkg
frozen cauliflower florets
-
1
12 oz pkg
frozen flat-leaf spinach
-
1
15 oz can
artichoke hearts, divided
-
½
cup
artichoke liquid, reserved
-
1
tbsp
lemon juice
-
¼
cup
nutritional yeast
-
1
tsp
minced garlic
-
1
tsp
Dijon mustard
-
¾-1
tsp
salt, or to taste
-
Lots of
freshly ground black pepper
-
Smoked paprika + hot sauce (optional)
Instructions
- Soak the cashews in hot water for at least 15 minutes.
- Cook the pasta according to package directions.
- Cook the frozen spinach and cauliflower according to package directions and drain the spinach.
- In a food processor, combine the cooked cauliflower, drained cashews, one cup of artichoke hearts, reserved liquid, lemon juice, nutritional yeast, garlic, Dijon mustard, salt, and pepper. Process until creamy.
- Chop the remaining artichoke hearts and mix them with the sauce, cooked pasta, and drained spinach.
- Serve as is or transfer to a baking dish and heat in the oven at 350°F for about 15 minutes.
Nutrition Facts (estimated)
Servings
4
Calories
200
Total fat
9g
Total carbohydrates
28g
Total protein
7g
Sodium
300mg
Cholesterol
0mg
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