Vegan Spinach & Artichoke Alfredo Ⓥ

Ingredients:

• 1 pound pasta of choice, I used Eat Banza
• 1 14.5-ounce can artichoke hearts, chopped roughly
• 2 big handfuls of spinach

For the Sauce:

• 2 Tablespoons olive oil, divided
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1/2 cup cashews, soak in hot water for 30 minutes
• 3/4 cup plant milk
• 1 tbsp lemon juice
• 1 tsp white miso paste
• 2 tbsp nutritional yeast
• 1 tsp salt
• 1/2 tsp pepper

Method:

• Add 1 tbsp of olive oil to a large pot on low-medium heat.
• Sauté onions for about 8-10 minutes, until tender & translucent. Add the garlic & cook for about 30 seconds, until fragrant.
• Remove the onion & garlic from the heat & and it to a high-speed blender with remaining sauce ingredients. Blend until smooth.
• Meanwhile, cook the pasta according to the package instructions. Reserve 1 cup of pasta water & drain the rest.
• In the same pot from the sauce, heat the remaining tbsp olive oil & chopped artichokes, sautéing for 5 minutes.
• Add the blended sauce back to the pot with the spinach. Stirring for 1-2 more minutes until the spinach is wilted.
• Add the cooked pasta & reserved pasta water to the pot with the sauce & stir to combine well.
• Serve warm. I like to add sriracha or any fresh herbs of choice.