Vegan Spinach and Artichoke Dip Pasta

Name: Vegan Spinach and Artichoke Dip Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: American
Ingredients: 0.5 cup Cashews; 0.25 cup Water; 1 tsp Salt; 1 tbsp Garlic powder; 2 tbsp Nutritional yeast; Spinach; Marinated artichoke hearts; Brown rice and quinoa fusilli pasta

15 mins prepServes 2

A dairy-free and vegan spinach and artichoke dip pasta made with brown rice and quinoa fusilli. Cashews are soaked overnight and blended with water, salt, garlic powder, and nutritional yeast to create a creamy sauce, then heated with spinach and marinated artichoke hearts before being tossed with pasta.

2 servings

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Instructions

To make the dip/sauce, soak 1/2 cup cashews overnight. After soaking, blend the cashews with 1/4 cup water, 1 teaspoon salt, 1 tablespoon garlic powder, and 2 tablespoons nutritional yeast until smooth. Heat this blended sauce over the stove with spinach and marinated artichoke hearts. Cook pasta (e.g., brown rice and quinoa fusilli) according to package directions. Once the pasta is cooked and drained, toss it with the hot spinach and artichoke dip/sauce. Enjoy this gooey dairy-free treat.

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Vegan Spinach and Artichoke Dip Pasta

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