Equipment
- pot
- pan
Ingredients
- 3 cup cauliflower
- ⅓ cup raw cashews
- 1 yellow onion, halved and divided
- 3 garlic cloves
- 14 oz can of artichoke hearts, divided
- 1 lemon, juiced
- 1 tsp dijon mustard
- 1 tbsp white miso paste
- ¼ cup nutritional yeast
- 1 tbsp liquid aminos, soy sauce, or tamari
- 1 tsp dried parsley
- ½ tsp salt and pepper
- 3 tbsp tapioca flour
- ¼ cup water or broth
- 4 cup spinach
- 10 oz pasta of choice, prepared according to package (I used shells made 100% from chickpeas)
Method
- Add cauliflower, cashews, garlic, and 1/2 the onion to a saucepan covered with water and bring to a boil. Boil for 15-18 minutes until cauliflower is SUPER soft.
- Drain and transfer to a high speed blender with remaining ingredients (except 1/2 onion, spinach, half of the artichokes, and pasta). Blend on high until super smooth and creamy. Season to taste.
- Meanwhile, cook pasta and sauté the onion, spinach, and remaining artichokes until tender.
- Drain pasta and return to saucepan. Pour in sauce and stir to combine. Mix in sautéed veggies. Serve hot garnished with fresh parsley! YUM!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
2 Responses
Wow! So flavorful, and hubby approved. This will be on our regular rotation. I used gnocchi instead of pasta for the first time and loved it. Thank you!
Love the switch of gnocchi – that must have been delicious! Thanks for sharing your modifications!