This easy recipe is like your favourite party dip in pasta dinner form! It’s made from mostly pantry staples with just a few ingredients and comes together very quickly. It is also easily made gluten-free with your favourite gluten-free pasta.

Prep Time – 10 minutes
Cook Time – 20 minutes
Serves 6


INGREDIENTS

  • 1 cup raw cashews
  • ¼ cup nutritional yeast
  • 2 Tbsp. coconut aminos, tamari
  • or soy sauce
  • 1 Tbsp. lemon juice
  • 1 ½ cups non-dairy milk
  • ¾ tsp. salt
  • ¼ tsp. pepper
  • 2 Tbsp. olive oil, or broth
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 Tbsp. flour
  • 1 can (14 oz) artichoke hearts
  • 1 bag (5 oz) fresh baby spinach
  • ¼ cup fresh parsley, chopped (for garnish)
  • 12 ounces medium shaped pasta

DIRECTIONS

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining the noodles.
  2. Place all sauce ingredients in a high-speed blender. Blend on high until smooth and creamy.
  3. Heat oil (or both) in a large, deep skillet over medium heat. Add diced onions and sauté for 5 to 6 minutes until soft and translucent. Add garlic and sauté for 1 minute.
  4. Add flour to the onion mixture and stir well until no white bits of flour remain.
  5. Pour about ¼ cup noodle water into the onion mixture and whisk until smooth and creamy. There will still be chunks of onion, but there should be no lumps of flour. Be sure to scrape the bottom of the pan and ensure all of the flour is incorporated before pouring the rest of the sauce in. Don’t skip this step!
  6. Pour in the remaining sauce and stir. Bring to a boil and reduce heat to a low simmer and cook until the sauce is thickened. This should only take a few minutes.
  7. Add the chopped artichoke, spinach and cooked noodles and mix well to combine. If the sauce is too thick, add some of the reserved pasta water, ¼ cup at a time, until the desired consistency is reached.
  8. Serve hot with chopped, fresh parsley.

NOTE: A medium-size noodle such as penne, farfalle, rigatoni, or a medium shell works excellent with this recipe, but any shape will do. Add a pinch of red pepper flakes for a little kick of heat.

Nutrition facts per serving
Calories 451; protein 14 g; fat 15 g; carbs 65 g. 

Photography By: Jenn Sebestyen

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