![Spinach & Artichoke Creamy Pasta [vegan] 2020 © Annabelle Randles | The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2020/02/Creamy-Pasta-With-Spinach-Artichokes-vegan-by-The-Flexitarian-v8-1-300x300.jpg)
Spinach & Artichoke Creamy Pasta [vegan]
No need for cheese, cream or dairy .. a rich and silky cashew sauce is the secret to this vegan spinach & artichoke creamy pasta.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
FOR THE WHITE SAUCE:
- 150 g cashews soaked overnight
- 2 Tbsp nutritional yeast
- 250 ml water
- lemon juice to taste
- grated nutmeg to taste
FOR THE PASTA:
- 1 red onion
- 2 garlic cloves
- 260 g baby spinach leaves
- 280 g jar grilled artichokes in oil
- 400 g can cannellini beans
- 3 tsp capers
- 12 sundried tomatoes in oil
- 300 g pasta
- fresh parsley to serve
Instructions
- Soak the cashews in water for 4 hours to overnight. When ready, place drained cashews in a blender with nutritional yeast and water. Whizz until smooth. Season to taste with lemon juice, nutmeg, salt & pepper.
- Place 2 Tbsp of the artichokes oil in a large frying pan. Add chopped red onion and fry gently until soft. Add spinach and grated garlic. Cook until spinach has wilted.
- In the meantime cook pasta according to packet instructions.
- When spinach has wilted, add quartered artichokes to pan, alongside drained cannellini beans, white sauce, capers and finely chopped sundried tomatoes. Cook gently until heated through. Season to taste with salt and pepper.
- Serve pasta with vegetables in creamy sauce and freshly chopped parsley on top.
Nutrition
Serving: 300gCalories: 436kcalCarbohydrates: 43gProtein: 19gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 1000mgPotassium: 1122mgFiber: 12gSugar: 8gVitamin A: 7238IUVitamin C: 50mgCalcium: 178mgIron: 8mg