Vegan Spinach Artichoke Pasta

Steps

1. 1

   Cook the pasta in boiling water according to package instructions, then drain and set aside. Save some (about a cup) of the pasta water for adding back in later.

2. 2

   Soak the cashews in boiling hot water for 5 minutes, then drain and add to a high powered blender, along with the milk, nutritional yeast, lemon juice and salt. Blend until very smooth.

3. 3

   To the blender, add the spinach and artichokes, and pulse a few times, using the tamper, being careful not to blend too much as you want to leave a good amount of texture. Set aside.

4. 4

   In the same pot you used to cook the pasta, add a tablespoon of olive oil over medium heat, then add the onion and garlic and sauté for 3-4 minutes until translucent.

5. 5

   Now add the creamy mixture from the blender, and stir, cooking for 2-3 minutes until it thickens somewhat. Be careful not to burn the bottom.

6. 6

   Now add the cooked pasta, and stir to mix. I usually add some of the water, 1/2 cup or more, if it's too thick. Serve immediately and enjoy!