Spinach & Artichoke Pasta

 

SPINACH & ARTICHOKE PASTA

 If you’re a fan of spinach & artichoke dip, you’ll love this pasta dish!  It’s comforting, packed with flavor, and you’ll even get in some veggies!  I made it vegan and gluten free, but you can totally use regular cheese and milk if that’s what works for you.  This is pretty easy to make, minimal prep involved, and comes together in under 30 mins!

Ingredients
3 cups fresh chopped Spinach
1 can of artichoke hearts chopped
1/2 cup of vegan ricotta (I used Kitehill)
1/2 cup vegan parmesan (I used TJs)
1 cup of plant based milk 
3 cloves of garlic minced
1 tbsp EVOO
1/2 tsp red chili pepper flakes
Salt & pepper to taste
1/2 cup reserved pasta sauce
Choice of pasta (I used Pastamoré Foods gf rosemary & artichoke linguine)
Juice of half a lemon

Method

  • Cook pasta in a large pot.  Strain pasta and reserve a cup of the pasta water.

  • Heat oil in a large sauce pan over low medium heat.  Add minced garlic and cook for about 1-2 minutes until fragrant (don’t burn).

  • Add milk and allow to heat for a few minutes.

  • Turn heat up to medium and add in parmesan cheese stirring with a whisk.  Continue until blended well and cheese is melted.

  • Add in ricotta, salt, pepper, and red chili pepper mixing until it’s a smooth thick consistency.

  • Lower heat and mix in artichokes, cook for 2-3 minutes.

  • dd the sauce to the large put you cooked the pasta in, keeping over low heat.

  • Mix in spinach.

  • Add pasta and 1/4 cup of pasta water.  You can add more pasta water if needed to get desired consistency.

  • Turn off heat, add Lemon juice, and mix well.

  • Serve warm topped with some cracked black pepper, red chili pepper flakes, and some extra parm!

Ejoy!

SPINACH & ARTICHOKE PASTA