Spinach & Artichoke Pasta
Whole food plant based no oil, spinach and artichoke pasta!
Prep Time5 mins
Cook Time24 mins
Servings: 4
Ingredients
- 1 8 oz box of pasta I like to use chickpea pasta
- 2 cups frozen chopped spinach
- 1 12 oz jar artichokes, drained and chopped
- 2 cloves garlic, minced
- 2 cups vegetable stock, low sodium
- 1 tsp onion powder
- 1 tsp parsley
- 1/2 cup unsweetened almond milk/soy milk
- 1 tbsp nutritional yeast
- 1/4 tsp crushed red pepper
- 1 tbsp cornstarch or whole wheat flour
- 1 tbsp water
- 2 tbsp vegan sour cream I like the Dairy Free Co. brand of vegan sour cream. It's made out of cashews.
- salt and pepper to taste, if desired
Instructions
- Cook pasta according to instructions.
- In a large saute pan, over medium heat, add frozen spinach. Cook for 5-7 minutes stirring occasionally to thaw.
- Once the spinach is thawed add artichokes, garlic, onion powder, crushed red pepper, vegetable stock, and parsley.
- Stir and bring to simmer over medium-high heat for 5 minutes.
- Add almond or soy milk and nutritional yeast; stir. Reduce heat to medium.
- In a small bowl mix together cornstarch/flour and water. Add to the saute pan and stir.
- Continue to cook over medium heat for 10 more minutes, allowing the sauce to thicken, stirring occasionally.
- Add sour cream, salt, and pepper if desired. Stir.
- Cook for 2 more minutes.
- Pour over cooked pasta and serve.