All the richness of the classic Spinach and Artichoke Dip, except in pasta form! A perfect quick and easy vegan weeknight dinner, the whole family will love.
Course Main Course
Cuisine Italian
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 4people
Author Two Market Girls
Ingredients
220gbow-tie pasta
16gflour
35gshallotssliced
30ggarlicminced
150gfrozen spinachthawed
125gmarinated artichoke heartschopped
60mL(¼ cup) artichoke marinade
375mL(1⅔ cups) non-dairy milk
16gbouillon paste
110gvegan cream cheese
16gnutritional yeast
black pepper, to taste
110gvegan mozzarella shreds
1/2lemon, juiced
chili flakes, to taste
Instructions
Over medium-high heat, bring the pasta pentola filled with water to a boil and a sprinkle of salt, and cook pasta according to instructions on the package. Once cooked lift out the built in colander and place on a dish cloth to rest. Keep pasta water to the side, in case you need to thin out the sauce.
To the d3 Stainless 10" Fry Pan add artichoke marinade and heat on medium for 60 seconds. Toss in the shallots and garlic, sauté for 3-5 minutes or until translucent. Add flour and stir to make a roux.
Add the non-dairy milk and bouillon paste, stir until combined. Stir in vegan cream cheese, thawed spinach and artichoke hearts. Cook for about 5 minutes than add vegan mozzarella shreds and stir until melted.
Add nutritional yeast, chili flakes, black pepper and lemon juice. Stir to combine then remove from heat. If the sauce is too thin, keep on heat for a few more minutes until it thickens. If the sauce is a little thick, add a splash of the pasta water to thin.