Wednesday, November 28, 2012

Side dish or Entree: Spinach Artichoke Pasta

This is like having spinach artichoke dip on pasta - and it's really tasty. I would like to play with the recipe a little more because it was a little strong on the artichoke. Suggestions in the comments are welcome. I got this recipe from That Was Vegan.

1 bag baby spinach
1.5 tsp dried minced garlic
1 can artichoke hearts, drained and sliced in half
1 Tbsn vegan butter (Nucoa, Earth Balance)
1.5 Tbsn flour
1.5 cups So Delicious coconut milk
1/4 tsp chili powder
1 tsp onion powder
3/4 tsp sea salt (more to taste)
1/2 bag Daiya Mozzarella shreds
6 oz Campanelle pasta, cooked per package instructions
1/4+ cup panko crumbs
salt and pepper to taste


  1. Water saute the baby spinach with the garlic and artichoke hearts over medium heat until it’s wilted, 1-2 minutes. Set aside.
  2. Add vegan butter to pan and allow to melt, then stir in the flour. Stir until it’s combined and very thick (this is your roux). Pour in the milk and stir until mostly smooth and heated through, then add in the cheese, salt, onion and chili powder. If it gets too thick, add water.
  3. Fold in the cooked pasta, artichokes, spinach and crushed red pepper flakes, stirring gently. When ready to serve, add the panko
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