Breastfeeding Friendly Vegan Spinach Artichoke Pasta
Total time1 hr 5 min
Prep time15 min
Cook time20 min
5.0(14)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the cashew cream
- 1 cup raw cashews
- 1 cup boiling water
For the pasta
- 12 oz dry pasta (such as rigatoni or penne)
- 1 tsp salt, plus more for pasta water
For the sauce
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 can (14 oz) artichoke hearts, drained and roughly chopped
- 5 oz fresh baby spinach
- ½ cup vegetable broth
- 3 tbsp nutritional yeast
- 1 tbsp lemon juice
- ½ tsp onion powder
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
For serving
- 2 tbsp fresh parsley, chopped (optional)
Can be omittedfresh parsley
Instructions
- 1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 30 minutes, then drain and discard the soaking water.
- 2
Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, tender with a slight resistance at the center. Reserve 1/2 cup of pasta cooking water before draining, then drain the pasta in a colander.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!