There's only something about the combo of spinach and artichokes that I adore. I mean reeeeally LOVE! In the event that you like it as much as I do, look at my veggie lover spinach artichoke plunge. It's so rich and unimaginably velvety. Serve it with entire wheat sesame wafers and you're ready for your next gathering!
I likewise took my spinach artichoke plunge to the following level and made a vegetarian spinach artichoke pizza. So in case you're a pizza fan, this is the correct formula for you!
I additionally utilized this velvety cashew sauce for my vegetarian gnocchi. In the course of the most recent couple of months, I got so much positive input for the gnocchi, so I'm certain you'll appreciate the spinach artichoke pasta also!
- For the creamy sauce:
- 1/2 cup cashews (unsalted and not roasted)
- 2 large cloves of garlic
- 3 tablespoons nutritional yeast
- 2 teaspoons white miso paste
- 1/2 teaspoon salt
- 1/2 teaspoon Dijon mustard
- 1 teaspoon tapioca starch
- 1 cup unsweetened almond milk
- black pepper
- For the pasta:
- 9 oz penne
- 1 14 oz can artichoke hearts in brine, drained and roughly chopped
- 6 cups fresh spinach
- Cook the pasta according to the instructions on the package. Set aside.
- Make the sauce: place all ingredients in a high speed blender and process until smooth.
- Roughly chop the artichoke hearts and wash the spinach.
- In a large pan, add the spinach and cook, stirring, until spinach is wilted. Set aside. Pour the sauce into the same pan and heat until it thickens up. Then add the artichokes, the wilted spinach, and the cooked penne. Season with salt and pepper.
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