Pasta with all of the creamy consolation of spinach artichoke dip? Signal us up! This comforting, veggie-filled dish comes along with easy strategies and simply 10 components. It’s a weeknight dream!
Bonus? This crowd-pleasing recipe is vegan, optionally gluten-free, and full of nutritional vitamins and minerals (C, Okay, folate, iron, potassium, and extra!). Let’s make pasta!
This creamy pasta social gathering kicks off with cooking your favourite pasta and (rapidly!) soaking cashews to melt them and guarantee a extra impartial taste.
Whilst you wait, there’s time to cut the shallot, garlic, and artichoke hearts after which mix up the cashews with lemon, salt, and dietary yeast to create a “tacky,” creamy sauce.
When your pasta is finished cooking, you should use your now-empty pasta pot (yay, fewer dishes!) to sauté the shallot, garlic, artichoke hearts, and spinach. This enhances their sweetness and removes some moisture for finest taste!
End it off by including your cooked pasta and the creamy cashew sauce, and stir all of it up. And for an additional scrumptious ultimate contact, garnish with vegan parmesan cheese and spicy crimson pepper flakes. Dinner is served!
We hope you LOVE this spinach artichoke dip pasta! It’s:
Creamy
Saucy
Garlicky
Veggie-packed
Straightforward to make
& SO scrumptious!
With 17 grams of protein per serving, it’s a comforting, plant-based meal all by itself! It could additionally pair properly with roasted asparagus or Brussels sprouts, or grilled chicken or shrimp if not vegan/vegetarian.
Extra Weeknight Pasta Recipes
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Servings 4 (Servings)
SAUCE
- 3/4 cup uncooked cashews, soaked
- 3/4 cup water (or reserved pasta water from cooking pasta)
- 1 Tbsp lemon juice
- 1/2 tsp sea salt
- 1 Tbsp nutritional yeast (non-compulsory)
PASTA
- 8-10 oz. dry pasta (gluten-free as wanted // we like Jovial penne // or a legume-based pasta like Banza for extra protein)
- 1 Tbsp olive oil
- 3/4 cup diced shallot (2 medium shallots yield ~3/4 cup or 105 g // or sub crimson onion)
- 4 medium cloves garlic, minced
- 1 (14 oz.) can artichoke hearts in water, drained, finely chopped
- 1 (5 oz.) package deal child spinach (5 oz. yields ~7-8 cups)
- 1 wholesome pinch every sea salt and black pepper
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SOAK CASHEWS: Add cashews to a heatproof bowl and canopy with scorching water by not less than 1-2 inches. Soak for ~20 minutes.
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PASTA: In the meantime, deliver a big pot of water to a boil. As soon as boiling, add the pasta and prepare dinner in line with package deal directions.
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Whereas pasta is cooking and cashews are soaking, chop the shallot, garlic, and artichoke hearts. Put aside.
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SAUCE: Drain the cashews and add them to a high-speed blender (or small blender) with all remaining sauce components: water, lemon juice, salt, and dietary yeast (non-compulsory). Mix till easy and creamy — about 1 minute.
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Warmth the olive oil in a big pot, Dutch oven, or massive rimmed skillet over medium warmth. As soon as scorching, add the chopped shallot and garlic. Sauté for 1-2 minutes, then decrease the warmth to medium-low and sauté for 2-3 minutes extra or till barely caramelized.
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Improve the warmth to medium and add the chopped artichoke hearts and prepare dinner for 3-4 minutes to take away among the liquid. Add the spinach and a wholesome pinch every of salt and pepper and sauté for ~2-3 minutes, stirring continuously to wilt the spinach. In case your spinach doesn’t all match within the pan without delay, merely add some, let it wilt, then add extra. Hold going on this manner till it’s all added. It’s okay if it doesn’t all go in on the identical time.
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Flip off the warmth and add the sauce and cooked pasta and toss to mix. You’ll be able to add just a little water if you happen to need a saucier, thinner consistency.
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Take pleasure in heat garnished with vegan parmesan cheese and crimson pepper flakes (each non-compulsory).
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Finest when recent, however leftovers will maintain in a sealed container within the fridge for as much as 3-4 days. Not freezer pleasant.
Serving: 1 serving Energy: 449 Carbohydrates: 67.7 g Protein: 17 g Fats: 16.2 g Saturated Fats: 2.7 g Polyunsaturated Fats: 3.1 g Monounsaturated Fats: 8.5 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 523 mg Potassium: 992 mg Fiber: 13.4 g Sugar: 6.3 g Vitamin A: 556 IU Vitamin C: 22 mg Calcium: 98 mg Iron: 5.6 mg
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