Vegan Spinach Artichoke Pasta
Ingredients
The pasta
-
8
ounces
fettuccine
-
3½
cups
vegetable broth
-
2
medium
shallots
-
3-4
cloves
garlic
-
14
ounces
artichoke hearts
-
4
cups
fresh spinach
-
3
tablespoons
nutritional yeast
-
¼
teaspoon
black pepper
-
¼
teaspoon
lemon zest
-
1
tablespoon
olive oil
-
½
teaspoon
kosher salt
-
red pepper flakes
for garnishing
-
freshly ground black pepper
for garnishing
-
Vegan parmesan
for garnishing
The cashew cream
-
1
cup
raw unsalted cashews
-
¾
cup
water
-
1
tablespoon
lemon juice
-
1
tablespoon
olive oil
-
¼
teaspoon
salt
Instructions
- Soak cashews in boiling water for 10-15 minutes.
- Heat olive oil in a skillet and sauté shallots with salt until golden.
- Add minced garlic and cook until aromatic.
- Pour in vegetable broth and bring to a simmer.
- Add fettuccine and reduce heat to low, covering to cook until al dente.
- Blend soaked cashews with reserved water, lemon juice, olive oil, and salt until smooth.
- Stir artichoke hearts, nutritional yeast, black pepper, spinach, and cashew cream into the pasta.
- Simmer uncovered until the sauce thickens.
- Serve garnished with red pepper flakes, black pepper, and vegan parmesan.
Nutrition Facts (estimated)
Servings
4 servings
Calories
536
Total fat
24g
Total carbohydrates
63g
Total protein
20g
Sodium
846mg
Cholesterol
48mg
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