Ingredients:
- 8 ounces (about 225g) pasta of your choice
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 4 cups fresh spinach leaves
- 1 cup vegetable broth
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1 tablespoon nutritional yeast (optional)
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Crushed red pepper flakes (optional, for heat)
- Vegan parmesan cheese, for serving (optional)
Instructions:
1. Cook the Pasta:
- Cook the pasta according to package instructions until al dente. Drain and set aside.
2. Sauté the Aromatics:
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
3. Add Artichokes and Spinach:
- Add chopped artichoke hearts to the skillet. Cook for 3-4 minutes until lightly browned.
- Add fresh spinach leaves to the skillet and cook until wilted, about 2-3 minutes.
4. Prepare the Sauce:
- Pour vegetable broth and almond milk into the skillet. Stir in nutritional yeast (if using), dried basil, dried thyme, salt, pepper, and crushed red pepper flakes (if using).
5. Simmer the Sauce:
- Bring the sauce to a simmer and let it cook for 3-4 minutes until slightly thickened, stirring occasionally.
6. Combine Pasta and Sauce:
- Add the cooked pasta to the skillet with the sauce. Toss everything together until the pasta is well coated with the sauce.
7. Serve:
- Serve the Artichoke and Spinach Pasta hot, garnished with vegan parmesan cheese if desired.
8. Enjoy:
- Enjoy this creamy and flavorful pasta dish as a satisfying meal for lunch or dinner.
Note: Feel free to customize this recipe by adding extra vegetables like cherry tomatoes or roasted bell peppers. You can also add protein sources like chickpeas or vegan chicken for a heartier meal.