What if you could have pasta with the same creamy comfort as spinach artichoke Dip? Sign us up! This easy-to-make, veggie-filled comfort food is made with just ten ingredients and simple methods. This weeknight meal is a dream come true!
Bonus? This recipe is packed with vitamins, minerals, and other nutrients (C, K, folate, iron, potassium, and more). Let’s make some pasta!
The party begins with your favorite pasta, cooked (quickly!) Cashews can be softened by soaking them overnight.
While you’re waiting, chop the shallots, garlic, and artichoke hearts, then blend the cashews, lemon, salt, and nutritional yeast to make a “cheesy” creamy sauce.
You can reuse your empty pasta pot after your pasta has finished cooking (yay! Less dishes!) Sauté the artichoke heart, shallots, garlic, and spinach. This will enhance their sweetness and remove some moisture to give them the best flavor.
Stir in the cashew cream sauce and your pasta. For an extra tasty final touch, top with parmesan vegan cheese and spicy red pepper flakes. Dinner is ready!
Ingredients
SAUCE
3/4 cup raw cashews, soaked
1/4 cup water (or pasta water that you have saved from cooking pasta).
Lemon juice, 1 tbsp
Half a teaspoon of sea salt
1 tbsp nutritional yeast ( optional ).
PASTA
8-10 oz. Dry pasta (gluten-free if needed //We recommend Jovial Penne or a legume-based spaghetti like Banza to get more protein).
1 Tbsp olive oil
1/4 cup diced shallot (two medium shallots will yield about 3/4 cup or 105g, or you can substitute red onion).
Four medium cloves garlic, minced
1 (14 oz.) Can artichoke heart in water, drained and finely chopped
1 (5 oz.) package baby spinach (5 oz. Yields approximately 7-8 cups
Add more salt or black pepper to taste.
Optional FOR SERVING
Vegan parmesan cheese
Red pepper flakes (for heat)
Instructions
SOAK CASHEWS – Add the cashews into a heatproof dish and cover them with hot water at least 1-2″ deep. Soak cashews for 20 minutes.
PASTA: Bring a large pot to a rolling boil. Once the water is boiling, add pasta and cook it according to the package instructions.
While the pasta is cooking, and while the cashews soak, chop shallots, garlic, and artichoke hearts. Set aside.
SAUCE: Drain cashews, then add to a blender or blender with the remaining ingredients for the sauce: water, salt, lemon juice, and nutritional yeast. Blend until smooth and creamy – about one minute.
Over medium heat, heat the olive oil in either a large pot Dutch Oven or rimmed large skillet. Add the shallots and garlic once it is hot. Sauté for 1-2 mins, then reduce the heat to medium-low and continue sautéing for another 2-3 minutes or until lightly caramelized.
Add the artichoke heart pieces and cook them for 3-4 mins to remove the liquid. Add the spinach, a pinch of each salt and pepper, and sauté for about 2 to 3 minutes. Stir frequently to wilt it. Add some spinach, let it hang, and then add more. Continue adding spinach in this manner until all of it is added. You don’t have to add everything at once.
Stop the heat, add the cooked pasta and the sauce to the pan, and combine. If you want a thinner, saucier consistency, add some water.
Enjoy it warm with vegan Parmesan cheese (both optional) and red pepper flakes.
Fresh is best, but leftovers can be kept in a container sealed in the fridge for 3-4 days. Not freezer-friendly.