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Vegan Spinach & Artichoke Dip Pasta | Kale Me Maybe

Vegan Spinach & Artichoke Dip Pasta

Name: Vegan Spinach & Artichoke Dip Pasta
Prep time: 20 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 0.5 cup raw unsalted cashews, soaked in water overnight; 1 tbsp extra virgin olive oil; 0.5 piece medium yellow onion, chopped; 4 cup baby spinach; 12 oz chopped artichoke hearts; 1 can cannellini beans, rinsed & drained; 0.5 tsp garlic powder; 0.25 cup nutritional yeast; 0.75 cup unsweetened almond milk; 0.5 tsp salt; 1 box pasta

20 mins prepServes 4

Vegan Spinach & Artichoke Dip Pasta made in new @cookinglight Allure 12-non-stick ceramic cookware set! These pots and pans are free of PFOA and PTFE, making them healthy and eco-friendly. This ceramic set comes with 12-pieces and is available for purchase on Amazon (direct link in bio)! Recipe for the pasta sauce below (makes enough for 1 box of pasta).

4 servings

What you need

½ yellow onion

1 can canned white cannellini beans

4 cup baby spinach

½ cup raw cashews

12 oz artichoke hearts

¼ cup nutritional yeast

¾ cup unsweetened almond milk

1 tbsp extra-virgin olive oil

½ tsp garlic powder

½ tsp table salt

1 box pasta

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Instructions

Saute onions in olive oil until translucent. Add spinach & cook until wilted. Mix in artichoke. Blend cashews, beans, garlic powder, yeast, almond milk, and salt until smooth. Add mixture to pan with veggies. Heat and stir until sauce is thickened.

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Vegan Spinach & Artichoke Dip Pasta

What you need

Instructions

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