Ingredients
The following ingredients have 2 Servings
- 1 tablespoon olive oil (or sub water)
- 3-5 cloves garlic, minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon red chili flakes (optional)
- 8.5 ounces (240 g) quartered artichoke hearts in brine, drained
- 1 1/2 tablespoons nutritional yeast
- 8 oz (225 g) pasta*
- 3 3/4 cups (890 ml) low-sodium vegetable broth
- Juice of 1/2 lemon (1 tablespoon)
- 2 ounces (56 g) baby spinach
- 2 tablespoons creamy cashew butter*
- Salt, to taste
Instruction
- warm the oil (or use 2 tablespoons water) in a large pot over medium heat. Add the garlic, chili flakes, and black pepper to the oil and sauté for 1 to 2 minutes, until fragrant. Add the artichoke hearts and nutritional yeast to the pot and sauté for an additional 2 to 3 minutes.
- Add the Pasta: Place the dry pasta in the pot, then mix to combine. Pour in the vegetable broth, then bring everything to a boil over high heat.
- reduce the heat to medium-low and cook until the noodles are tender, stirring occasionally to prevent the noodles from sticking. Cook time will vary based on the pasta, but it will most likely be the shorter end of the estimated cook time on the package.
- Turn the heat to low and stir in the lemon juice, cashew butter, and spinach. Mix until everything is well incorporated and the spinach has wilted. Season with salt to taste, if necessary.
- serve warm, and top as desired. This recipe is best enjoyed fresh, but leftovers will keep in the fridge for up to 4 days and can be reheated on the stovetop or in the microwave.
