Ingredients
Units
Scale
Vegan Sauce:
- 2 tbsp butter
- 1/2 large yellow onion finely chopped
- 4 garlic cloves crushed
- 1 cup raw or roasted cashews, soaked
- 2/3 cup pasta water
- 2/3 cup coconut milk
- 1 tsp salt
Pasta dish:
- 4 cups fresh spinach
- 1 jar of quartered artichokes, drained
- 1 tsp salt
- 1 1/2 cups mixed parm shreds or vegan parm
- 1 box of pasta of choice
Instructions
- Preheat oven to 350 degrees.
- Bring a large pot of salted water to a boil then cook the pasta until almost al dente (approximately 10 minutes). The pasta will continue cooking in the oven. Save water.
- Soak cashews in boiling water, set aside.
- Saute onion and garlic in butter in a large frying pan or skillet until soft and translucent.
- Place in a high power blender with the soaked and drained cashews, coconut milk, salt, and reserved pasta water. Blend until smooth.
- Transfer the pasta to a baking dish and top artichokes, spinach, and combine. Top with parmesan cheese of choice.
- Place in the oven until golden brown and bubbling. Remove from the oven and allow to rest for 5 minutes before serving. If you’re not getting those burn marks set your oven to broil and leave oven door ajar and bake for a few more minutes.
- Prep Time: 10 mins
- Cook Time: 15 mins
