Vegan Spinach Artichoke Pasta | Kathy's Vegan Kitchen

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: grated parmesan

Brewer's yeast is a good source of B vitamins and cheaper than nutritional yeast.

almond milk

🥗Healthier: oat milk

💰Cheaper: soy milk

Soy milk is often less expensive and provides a similar creaminess.

Start by chopping 3 cloves of garlic and 1 yellow onion.

In a large pot, cook the chopped onion and garlic for a couple of minutes until the onion is translucent.

Prepare cashew cream by blending 1/2 cup of soaked cashews with 1/2 cup of vegetable broth until smooth.

Add 16 oz of sliced portabello mushrooms to the pot and cook for about 2 minutes until they release moisture.

Add 1 can of drained artichoke hearts, 2 sprigs of chopped rosemary, 2 tablespoons of low sodium soy sauce, and 1/4 teaspoon of black pepper to the pot.

Stir in 1/4 cup of nutritional yeast and 4 cups of vegetable broth, bringing it to a boil.

Once boiling, add 16 oz of pasta directly into the pot without draining it.

Cover the pot and reduce the heat to simmer, cooking for the time indicated on the pasta package (about 15 minutes).

After the pasta is cooked, add 1 cup of halved cherry tomatoes, 1/2 lemon juiced, and 1/4 teaspoon of red pepper flakes.

Stir in 8 oz of spinach and let it wilt in the pot.

Add the prepared cashew cream and stir until heated through and slightly thickened.

Serve the pasta in bowls, optionally with whole grain bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens