Public recipe with member extras
Creamy Spinach and Artichoke Pasta
Penne tossed in a thick hemp milk, garlic, and nutritional yeast sauce for a rich, savory pasta night.
Robust Savory Soups, Sauces & Entrées · Weeknight Dinners · Comfort Food
What you need
Ingredients
- 12 oz Penne Pasta
- 2 tbsp Olive Oil
- 3 cloves Garlic, minced
- 1 tbsp Flour
- 1 1/2 cups Unsweetened Hemp Milk
- 1/2 cup Nutritional Yeast
- 2 cups Baby Spinach
- 1 cup Canned Artichoke Hearts, quartered
- Salt and Pepper, to taste
Method
Instructions
- Cook the pasta in salted water until al dente; reserve 1/2 cup pasta water and drain.
- Heat the olive oil in a large skillet over medium-low heat and sauté the garlic 30 seconds. Whisk in the flour and cook 1 minute.
- Gradually whisk in the hemp milk, stirring constantly, until thickened, about 4 minutes.
- Stir in the nutritional yeast, then fold in the spinach and artichoke hearts until the spinach wilts.
- Toss with the pasta, loosening with reserved pasta water as needed. Season and serve.
From The Arrogant Hippie Culinary Journal: Hemp Milk Edition by Aunesty Janssen
The complete recipe is free
Unlock the Kitchen Note
Join the Culinary Library for the technique note behind this recipe, print tools, curated collections, and future premium releases for $4.99 per year.