Creamy Spinach and Artichoke Pasta, Vegan & Gluten-Free
Have you tried the Creamy Baked Kale & Artichoke Dip from my cookbook? I’ve been craving it on repeat lately, but since one cannot live on dip alone, I decided to use the flavors of that recipe in today’s new recipe, an instant-dinner-classic (at least in our house!), Vegan & Gluten-Free Creamy Spinach and Artichoke Pasta.
The sauce starts with a simple, yet delicious cheesy cashew base, then it’s loaded with artichoke hearts, spinach and capers. Voila!- it’s that simple!
For simplicities’ sake, I used artichoke hearts from a jar (no baking required), but I think this recipe would also be super delicious if you happen to make baked artichokes and throw the leftover into the sauce.
For the pasta, I used this gluten-free brown rice penne but any shape, style or kind would be great. For a boost of protein, you can add baked tofu or tempeh. I’m not huge on faux meats (but since Ross loves them we usually have a stock in the freezer) and I added these grilled “chicken” strips to the pasta leftovers and it was surprisingly delicious!
- ½ cup cashews, soaked in warm water for 2 hours
- ½ cup unsweetened nondairy milk
- ¼ cup nutritional yeast
- 2 tablespoons water
- 2 tablespoons olive oil
- juice of ½ lemon
- 2 garlic cloves
- salt and pepper, to taste
- 4 your favorite pasta
- 3 packed cups spinach
- 1 cup artichoke hearts, quartered
- 2 tablespoons capers
- ¼ cup chopped fresh parsley
- To prepare the cashew lemon sauce, drain and rinse the cashews, then place them in a blender. Add the rest of the sauce ingredients, and blend until smooth. Set the sauce aside.
- Prepare the pasta according to the instructions on the package.
- When the pasta is done cooking, use a colander to drain the water, and let the pasta sit in the colander for a few minutes while you warm everything else up.
- Using the same pot you cooked the pasta in, heat a tablespoon of water at medium heat. Add the spinach, and stir until it wilts (1-2 minutes).
- Stir the cashew lemon sauce, artichoke hearts and capers into the pot. Heat until everything is warm, stirring throughout.
- To serve, transfer the pasta to bowls and pour the sauce over each bowl. Top with parsley and enjoy.
