Creamy Vegan Spinach Artichoke Pasta
Ingredients
The sauce
-
¾
cup
raw cashews, soaked
-
¾
cup
water (or reserved pasta water from cooking pasta)
-
1
Tbsp
lemon juice
-
½
tsp
sea salt
-
1
Tbsp
nutritional yeast (optional)
The pasta
-
8-10
oz.
dry pasta (gluten-free as needed)
-
1
Tbsp
olive oil
-
¾
cup
diced shallot
-
4
medium cloves
garlic, minced
-
1
14 oz. can
artichoke hearts in water, drained, finely chopped
-
1
5 oz. package
baby spinach
-
1
pinch
sea salt
-
1
pinch
black pepper
For serving
-
to taste
vegan parmesan cheese (optional)
-
to taste
red pepper flakes (for heat)
Instructions
- Soak cashews in hot water for about 20 minutes.
- Boil water in a large pot and cook pasta according to package instructions.
- Chop shallot, garlic, and artichoke hearts while pasta cooks.
- Drain cashews and blend with water, lemon juice, salt, and nutritional yeast until smooth.
- In a large pot, heat olive oil and sauté shallot and garlic until slightly caramelized.
- Add artichoke hearts and cook to remove excess liquid.
- Stir in spinach and season with salt and pepper, cooking until wilted.
- Combine the sauce and cooked pasta with the sautéed vegetables, mixing well.
- Serve warm, garnished with vegan parmesan and red pepper flakes if desired.
Nutrition Facts (estimated)
Servings
4
Calories
449
Total fat
16.2g
Total carbohydrates
67.7g
Total protein
17g
Sodium
523mg
Cholesterol
0mg
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