Pork Free Vegan Spinach Artichoke Pasta

Total time1 hr 5 min

Prep time15 min

Cook time20 min

5.0

(14)

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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)

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.

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