Vegan Spinach and Artichoke Pasta
This recipe was contributed by Alexis Joseph from Hummusapien, as part of the Healthy Aperture blogger partnership.
Vegan Spinach and Artichoke Pasta
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 Servings
Ingredients
- ½ cup raw cashews
- 8 oz whole-grain fusili or penne pasta
- 1-12 oz pkg frozen cauliflower florets
- 1-12 oz pkg frozen flat-leaf spinach
- 1-15 oz can artichoke hearts divided + ½ cup 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
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Place cashews in a small bowl. Cover with hot water and set aside. (The further in advance you do this step, the better! Soak for at least 15 minutes and up to overnight.)
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Cook pasta according to package directions.
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Meanwhile, cook frozen spinach and cauliflower according to package directions. Drain spinach and set aside.
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Place cooked cauliflower, drained cashews, one cup of the artichoke hearts, ½ cup of the artichoke liquid, lemon juice, nutritional yeast, garlic, dijon, salt and pepper in the bowl of a large food processor. Process for a few minutes, or until nice and creamy.
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Chop the remaining artichoke hearts. Place in a large mixing bowl along with the sauce, cooked pasta and drained spinach.
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Sprinkle with smoked paprika (for color, optional) and serve as is OR dump pasta into an 8x8in baking dish and Heat at 350F for about 15 minutes, or until hot. I love this dish drizzled with Frank’s hot sauce!
