Vegan Spinach and Artichoke Pasta

• Vegan

• Produce

  • 1 15oz can Artichoke hearts
  • 1 12oz pkg Cauliflower florets, frozen
  • 1 12oz pkg Flat-leaf spinach, frozen
  • 1 tsp Garlic

• Condiments

  • 1 tsp Dijon mustard
  • 1 tbsp Lemon juice
  • 1 Paprika + hot sauce, Smoked

• Pasta & Grains

  • 8 oz Fusili or penne pasta, whole-grain

• Baking & Spices

  • 1 Lots of Black pepper, freshly ground
  • 1/4 cup Nutritional yeast
  • 3/4 tsp Salt

• Nuts & Seeds

  • 1/2 cup Cashews, raw

Found on hummusapien.com

Description

Ingredients

• ½ cup raw cashews
• 8oz whole-grain fusili or penne pasta
• 1-12oz pkg frozen cauliflower florets
• 1-12oz pkg frozen flat-leaf spinach
• 1-15oz can artichoke hearts, divided + ½ cup liquid reserved
• 1 tbsp lemon juice
• ¼ cup nutritional yeast
• 1 tsp minced garlic
• 1 tsp Dijon mustard
• ¾-1 tsp salt, or to taste
• Lots of freshly ground black pepper
• Smoked paprika + hot sauce (optional)

Directions

• Place cashews in a small bowl. Cover with hot water and set aside. (The further in advance you do this step, the better! Soak for at least 15 minutes and up to overnight.)
• Cook pasta according to package directions.
• Meanwhile, cook frozen spinach and cauliflower according to package directions. Drain spinach and set aside.
• Place cooked cauliflower, drained cashews, one cup of the artichoke hearts, ½ cup of the artichoke liquid, lemon juice, nutritional yeast, garlic, dijon, salt and pepper in the bowl of a large food processor. Process for a few minutes, or until nice and creamy.
• Chop the remaining artichoke hearts. Place in a large mixing bowl along with the sauce, cooked pasta and drained spinach.
• Sprinkle with smoked paprika (for color, optional) and serve as is OR dump pasta into an 8x8in baking dish and Heat at 350F for about 15 minutes, or until hot. I love this dish drizzled with Franks hot sauce!