Creamy Spinach Artichoke Pasta (Vegan!)
Ingredients
- 1 ½ cups vegetable broth
- 1 ½ cups raw cashews
- 2 tablespoons nutritional yeast
- 1 ½ teaspoons coarse Kosher salt
- 1 teaspoon ground oregano
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 3 cups gluten free pasta
- 1 cup marinated artichoke heart quarters 1 12 ounce jar
- 6 cups fresh spinach
Instructions
- In a medium, microwave safe bowl, heat vegetable broth for about 2 minutes, or until it is hot. Add cashews, and let sit for at least 2 hours, or overnight.
- Once cashews have soaked, place the mixture in a blender with nutritional yeast, oregano, salt, pepper, garlic powder and onion powder. Turn the blender on medium speed and puree. Turn off the blender, and scrape down the sides. Turn the blender back on high speed, and puree until smooth and creamy, about 5 minutes.
- Meanwhile, cook pasta according to package directions.
- VERY roughly chop the artichoke hearts. Return the pasta to the pot with the sauce, artichoke hearts and spinach. Place on medium-low heat, and cook, stirring constantly, but gently, until spinach just begins to wilt.
- Remove from heat and divide evenly among 4 bowls. Enjoy!
Nutrition
Calories: 447kcalCarbohydrates: 43gProtein: 14gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gSodium: 1752mgPotassium: 538mgFiber: 5gSugar: 4gVitamin A: 3511IUVitamin C: 19mgCalcium: 68mgIron: 5mg
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