Creamy Vegan Spinach Artichoke Pasta
A delightfully creamy spinach artichoke pasta that is completely vegan. This recipe will please even the pickiest of eaters.
Ingredients
- 8 oz rigatoni
- 10 oz frozen spinach thawed
- 1 can artichoke hearts in water, drained
- 1 cup cashews soaked for 1 hour in hot water or soaked overnight
- ¼ cup nutritional yeast
- ½ tsp salt
- ½ tsp ground pepper
- 1 cup almond/cashew milk
- 1 tsp garlic powder
- 1 tbsp olive oil
Instructions
- Cook your pasta according to the package directions.
- Add all of the ingredients except the artichokes and spinach to a blender. Blend until smooth and creamy, scraping down the sides as necessary.
- Heat a pot over medium-low heat and add the olive oil. Drain and squeeze excess liquid from the spinach and artichoke hearts. Sauté the spinach and artichoke for 2 minutes.
- Slowly add the cashew cream to the cooked spinach and artichokes. Stir to combine all the ingredients. Remove the pot from heat when the sauce warmed thoroughly.
- Toss in the pasta and serve.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 42gProtein: 20gFat: 32gSaturated Fat: 4gPolyunsaturated Fat: 26gSodium: 759mgFiber: 12gSugar: 5g
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