Spinach & Artichoke Pasta
This Spinach & Artichoke Pasta is creamy, garlick-y, and made with only 5 plant-based ingredients!
- Prep Time: 5 Minutes
- Cook Time: 10 Minutes
- Total Time: 15 minutes
- Yield: Serves 1-2 1x
- Category: Main
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 4 ounces pasta (gluten-free or regular)
- 2/3 cup raw cashews, soaked in water overnight
- 1–3 cloves of garlic
- 1/2 teaspoon sea salt
- 1 teaspoon olive oil (optional)
- 1 14-ounce can of artichokes, drained and quartered
- 4 ounces baby spinach
Instructions
- Cook the pasta: bring a pot of salted water to a boil and cook according to the package instructions.
- Make the garlic sauce: add the soaked and drained cashews to a blender along with the garlic, 2 cups of water, and 1/2 teaspoon sea salt. Blend for 45 to 60 seconds, until a creamy sauce forms.
- Sauté the veggies: warm the oil in a sauté pan over medium heat and cook the artichokes for 3 to 5 minutes, until slightly browned. Add the garlic sauce to the pan and increase the heat to high, then reduce to medium-low once it begins to simmer. Stir the sauce occasionally.
- Combine & Serve: add the baby spinach and cooked pasta to the sauté pan and sauté until the spinach has wilted. Transfer the pasta to serving bowls and top with black pepper, if desired. Serve warm.
Find it online: https://frommybowl.com/5-easy-5-ingredient-vegan-meals/
