Creamy Spinach and Artichoke Pasta, Vegan & Gluten-Free
Author: 
Recipe type: entree, pasta
Cuisine: vegan, gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
cashew lemon sauce
  • 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
everything else
  • 4 your favorite pasta
  • 3 packed cups spinach
  • 1 cup artichoke hearts, quartered
  • 2 tablespoons capers
  • ¼ cup chopped fresh parsley
Instructions
  1. 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.
  2. Prepare the pasta according to the instructions on the package.
  3. 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.
  4. 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).
  5. Stir the cashew lemon sauce, artichoke hearts and capers into the pot. Heat until everything is warm, stirring throughout.
  6. To serve, transfer the pasta to bowls and pour the sauce over each bowl. Top with parsley and enjoy.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2018/05/14/creamy-spinach-artichoke-pasta-vegan-gluten-free/