Creamy Artichoke and Spinach Pasta
Ingredients
- 8oz pasta of choice
- 3 garlic cloves roughly chopped
- 3/4 cup vegetable broth divided
- 1 tbsp olive oil
- 1 15oz can or jar quartered artichokes drained
- 5 oz baby spinach
- 1/3 cup grated vegan parmesan
- 1 tbsp salt
- Crushed red pepper flakes and black pepper for serving
Instructions
- Cook pasta according to package and set aside.
- Next, add the cannellini beans, garlic, and ½ cup vegetable broth in a food processor. Blend and set aside.
- In a large pan, add the olive oil over medium heat. Then add in the artichokes, and cook until lightly browned. Next, add spinach and vegan parmesan to the pan and toss them together. Last, add the bean mixture and another 1/3 cup of vegetable broth. Mix until well combined.
- Add the cooked pasta to the pan. Toss together, so pasta is well coated in sauce.
- Serve topped with additional vegan parmesan, crushed red pepper flakes, and black pepper