Ingredients
Units
Scale
Garlic Cream Sauce:
- 1 cup soaked cashews
- 1 cup almond milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 squeeze lemon (optional)
- 1/2 tsp salt + few cracks Black Pepper
- Pinch of nutmeg (optional)
Pasta:
- 1 tbsp olive oil
- 1/2 box cooked fettuccine or linguini pasta
- 4 cups spinach
- 3 cloves garlic
- 1/4 tsp red pepper flakes
- 1 15 oz. can quartered artichoke hearts
Instructions
- Soak cashews in boiling water for 10 minutes or until soft.
- Add olive oil and chopped artichokes to a pan over medium heat. Sauté for 3 minutes or so. I like to get a few sear spots on the artichokes.
- Now add the garlic, a lil salt and pepper, red pepper flakes and cook for one to two minutes, or just until it’s slightly golden and fragrant.
- Now add the spinach and cook for a few minutes until slightly wilted. Set aside.
- In a high power blender add all of the sauce ingredients and blend until smooth. (3 mins or more if you don’t have a good blender) Add additional almond milk if desired to achieve thinner consistency
- Toss the cooked pasta with the artichokes and garlic cream sauce. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1