healthy

Cashew Cream Pasta with Roasted Artichokes

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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

artichokes:

  • One 15 oz. can or jar of quartered artichoke hearts

  • Olive oil

  • Garlic powder

  • Sea salt

other:

  • 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


Directions:

cashew cream sauce:

  1. Blend all ingredients for the cashew cream together in a high speed blender. Adjust liquid to desired consistency, and adjust seasoning to taste.

artichokes:

  1. 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.

Pasta:

  1. Cook 8 oz. of dry pasta according to the package directions.

  2. Wash 2 small or 1 large zucchini and chop off one end. Spiralize into noodles (or “zoodles”) and set aside.

  3. 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.

  4. 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!


5-Minute Vegan Caramel Dip

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I most definitely do not follow a vegan diet (but if that’s what works for you, more power to ya!). I do, however, absolutely LOVE recipes that are quick, easy, healthy, and use a simple list of simple ingredients. Cue this dip! It works for both kinds of people :)

When I asked my mom to try it, she said, and I quote, “You could literally jar this.” I promise you… it really is THAT good!

What you’ll need:

  • 1/4 cup coconut oil, melted

  • 1/4 cup maple syrup

  • 2 small pitted dates

  • 3 TB raw cashews

  • 2 TB almond butter

  • cinnamon, vanilla extract, and sea salt, to taste

Blend everything together in a high speed blender and DEVOUR! You can cover and store this in the fridge for up to a week as well, just be aware that it firms up pretty good so you may want to let it sit out for a few minutes when you go back to eat it.


serve it up with…

  • apples

  • bananas

  • pears

  • grapes

  • pretzels

  • drizzle on popcorn

  • cinnamon sugar pita chips

  • ice cream

  • nuts

  • drizzle on pancakes or waffles

  • cheesecake

  • brownies

  • yogurt

  • pictured here is a pumpkin KBosh Foods pizza crust baked into ‘crackers’

And the list goes on!

Comment if you have any other dipping ideas :)

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