CREAMY SPINACH-ARTICHOKE PASTA

SERVES 4 PORTIONS

One 12 oz. package frozen chopped spinach, thawed

1 lb (16oz) penne or rigatoni pasta (gluten-free if necessary)

One 340g (12oz) vacuum-packed block extra firm silken tofu

1 1/2 cups unsweetened non-dairy milk (nut-free if necessary)

1/3 cup nutritional yeast

1/4 cup vegan white wine

1/4 cup lemon juice

3 tbsp. arrowroot powder

2 tsp. garlic powder

2 tsp. onion powder

1/4 tsp. cayenne pepper

1 tbsp. vegan butter

One 14- to 15 oz. can artichoke hearts, rinsed, drained, and quartered if whole

2 garlic cloves, minced

Salt and black pepper to taste

Pepita Parmesan, optional

NUTRITIONAL VALUES

Calories: 410kcal
Fat: 4.1g (0.7g S.Fat)
Carbs: 73.8g
Protein: 22g
Sugar: 1.4g
Sodium: 95mg

METHOD

In a clean kitchen towel, wrap the spinach. Wrap the spinach in a kitchen towel and twist to squeeze out any excess liquid. Set aside the spinach.

Bring a large pot of water to a boil, then add the pasta and season with salt. Cook the pasta according to package directions until it is al dente. Drain and set aside the pasta.

While the pasta is cooking, in a blender, combine the tofu, milk, nutritional yeast, wine, lemon juice, arrowroot, garlic powder, onion powder, and cayenne pepper. Place aside.

In a large shallow saucepan over medium heat, melt the butter. Cook, stirring occasionally, for 3 to 4 minutes, or until the artichokes begin to brown. Cook until the spinach and minced garlic are heated through. Cook, stirring constantly, until the pasta and tofu mixture is heated through. Remove from the heat and season with salt and pepper. Serve with Pepita Parmesan (if using). Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

RECIPE NOTES

If you can't find a 12-ounce package of frozen chopped spinach, 10 ounces will suffice, or you can thaw 1 pound and leave some out.