Time: 15 minutes
Servings: 4
Ingredients:
- 540g Canned Artichoke Hearts (Drained)
- 14g Nutritional Yeast
- 330g Chickpea pasta (dry)
- Salt to taste
- 30g Cashew Nut Butter
- 900ml Low Sodium Vegetable Broth
- 120g Baby Spinach
Directions
- Add the artichoke hearts to a pot over medium-high heat and cook for two minutes. Stir in the nutritional yeast and salt.
- Add the pasta, cashew butter and broth. Bring to a boil, then lower the heat to a simmer.
- Cover and cook for 8-10 minutes until the pasta is cooked through. Stir occasionally.
- Stir in the spinach until wilted.
- Divide evenly between bowls and enjoy!
Notes!
Leftovers:
Refrigerate in an airtight container for up to three days.
More flavour:
Add garlic.
Additional Toppings:
Top with red pepper flakes, lemon juice, and/or black pepper.
No Cashew Butter?
Use sunflower seed butter, tahini, or cream cheese instead.
