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Vegan Spinach and Artichoke Pasta

Alexis Joseph, MS, RD, LD
  • 40 minutes
  • Serves 4

INGREDIENTS

1 15 ounce can

Artichoke hearts

1

pkg Cauliflower florets, frozen

1

pkg Flat-leaf spinach, frozen

1 tsp

Garlic

1 tsp

Dijon mustard

1 tbsp

Lemon juice

1

Paprika + hot sauce, Smoked

8 oz

Fusili or penne pasta, whole-grain

1

Lots of Black pepper, freshly ground

1/4 cup

Nutritional yeast

3/4 tsp

Salt

1/2 cup

Cashews, raw