Ingredients

The following ingredients have 4 Servings
  • 7-8 oz pasta (, such as shells, penne or ziti)
  • 5 oz spinach ((thawed if frozen, finely chopped if fresh))
  • 14 oz can of artichoke hearts drained and chopped
  • 1 tsp oil
  • 1/2 onion, finely chopped
  • 3 cloves of garlic, finely chopped
  • 7 oz firm tofu or silken tofu (, see notes for Soyfree )
  • 1 1/4  cup non dairy milk such as almond, oat, or soy
  • 1 tsp flour
  • 1/2 tsp onion powder
  • 1/4 tsp ground mustard
  • 1/2 tsp dried basil or dill
  • 1/2 tsp salt
  • 2 tbsp nutritional yeast (more if needed )
  • 2 tsp lemon juice
  • 1 -2 tsp miso
  • 1/4 cup breadcrumbs
  • 1/4 tsp red pepper flakes
  • 1/2 tsp dried italian herbs such as oregano, (thyme, rosemary)
  • a good dash of salt

Instruction

  • Cook the pasta according to instruction and set aside. thaw the spinach if using frozen. Chop the artichoke hearts.
  • Heat oil in a skillet over medium heat. Add minced onions, garlic and pinch of salt and cook until golden.
  • Transfer them to a blender with the rest of the sauce ingredients and blend everything until smooth. Taste and adjust flavor(salt, tang, cheesyness). Some tofus can take over the flavor so add more of the herbs and nutritional yeast if needed.
  • Add some olive oil to a baking dish. Add the cooked pasta, spinach, chopped artichokes and the blended sauce. Toss to mix well. Rinse out the blender with 2 tbsp water and add.
  • Sprinkle the pasta with breadcrumbs, pepper flakes, herbs, and a little salt and optional vegan parm. For the perfect brown topping, spray or drizzle with some olive oil.
  • Bake the pasta at 400 F (205 C) for 22 mins. Then broil for a minute or so to brown the topping.
  • Remove the dish from the oven, and serve. Store: Cool completely and refrigerate for upto 3 days.