Equipment
- pot
- pan
Ingredients
- 3 cup cauliflower
- ⅓ cup raw cashews
- 1 yellow onion, halved and divided
- 3 garlic cloves
- 14 oz canned 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!
Nutrition
Serving 1servingCalories 433kcalCarbohydrates 78gProtein 17gFat 7gSaturated Fat 1gPolyunsaturated Fat 1gMonounsaturated Fat 3gSodium 884mgPotassium 775mgFiber 9gSugar 7gVitamin A 2825IUVitamin C 62mgCalcium 87mgIron 3mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
