INGREDIENTS
1 1/2 cups
Artichoke hearts, from a can
2 oz
Baby spinach
3 cloves
Garlic
1/2
Lemon, Juice of
1 pinch
Red chili flakes
3 3/4 cups
Vegetable broth
8 oz
Spaghetti, gluten free
1/4 tsp
Black pepper
1 1/2 tbsp
Nutritional yeast
2 tbsp
Cashew butter