Okie dokie artichoke-ies, I’ve been making this pasta dish for the whole family lately, and it is TO-DIE-FOR! It tastes just as good leftover the next day, too! (if it lasts that long)
It only takes about 30 minutes to make as well… perfect easy weeknight meal!
What you need:
Yield: 3-4 servings
Cashew cream sauce:
1 cup raw cashews, soaked 2-24 hours if possible
1/2 TB lemon juice
2 tsp. garlic powder
2 TB nutritional yeast
2-3 TB milk of choice
Sea salt and black pepper, to taste
One 15 oz. can or jar of quartered artichoke hearts
Zucchini (2 small or 1 large)
Your choice of pasta (I usually use brown rice noodles or Banza pasta)
1/4 cup raw pumpkin seeds
cashew cream sauce:
Blend all ingredients for the cashew cream together in a high speed blender. Adjust liquid to desired consistency, and adjust seasoning to taste.
Drain artichokes and lay out on a baking sheet. Drizzle generously with olive oil and season with garlic powder and sea salt. Roast on 450°F for about 30 minutes, until crispy.
Cook 8 oz. of dry pasta according to the package directions.
Wash 2 small or 1 large zucchini and chop off one end. Spiralize into noodles (or “zoodles”) and set aside.
After draining the pasta, place the zucchini noodles, cashew cream sauce, and pumpkin seeds into the pan and stir just a little bit to spread out the sauce. Add in the hot, cooked pasta, and stir until everything is warm and well combined.
Serve out onto a bowl with a portion of the roasted artichokes and more pumpkin seeds, if desired.
This meal is jam-packed with healthy fats and complex carbs, and it’s so satisfying! I even like to make some homemade hemp seed “parmesan” for the top. (here’s a recipe if you need one)
Leftovers can be stored in an airtight container in the fridge for up to three days. Enjoy!