Pasta with spinach, artichokes, sun dried tomatoes

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

cream

🥗Healthier: coconut milk

💰Cheaper: milk + cornstarch

Coconut milk is a lighter alternative that adds creaminess.

Cook pasta in a large pot of salted boiling water until al dente; drain and set aside.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add artichoke hearts and sun dried tomatoes; cook for 2-3 minutes, stirring occasionally.

Add fresh spinach and cook until wilted, about 2-3 minutes.

Pour in vegetable broth and bring to a simmer; cook for 5 minutes to reduce slightly.

Stir in cream and lemon juice; season with salt, black pepper, and red pepper flakes to taste.

Combine cooked pasta with the sauce; toss to coat evenly.

Sprinkle with grated parmesan cheese and fresh basil before serving.

Serve immediately, garnished with extra cheese if desired.

Cooking Techniques

Spice Level:

Allergens