A plant based, quick and easy dinner that the whole family will love. It’s fresh, yet creamy and seriously tasty! - if you don't like artichokes you can mix up the ingredients. I've used mushrooms, parsnip, broccoli and silverbeet which was delicious too.
Have you made a one-pot pasta before?
This was my first and it seriously changed my life – I’m in LOVE.
Soften and stir some vegetables
Add all the ingredients to the pan
Put on some washing/watch some TV/talk to your family/scroll on social media
Let the smell of this yummy meal fill your house
Then before you know it, that pan of ingredients has turned into dinner.
And what's even better.. there hardly any dishes!!
Extra notes:
If you’re Gluten Intolerant don’t feel left out – you can use Gluten Free Pasta. Just keep a closer eye on things when cooking as the pasta may cook a little differently to regular pasta. If you have a Nut Allergy you can skip the Cashew Cheese completely – I tried this and it was still delicious – or substitute it with equal parts Coconut Cream or normal Cream (if you eat dairy).
Prep: 5-10 minutes Cooking: 15-20 minutes
Ingredients (serves 2-3):
2 cloves Garlic, minced 2 fresh Artichoke** quartered or 1.5 cups quartered Artichoke Hearts (from your local deli – drain these before using) 250g sliced Mushrooms 1.5 tbsp Nutritional Yeast A decent pinch of Black Pepper Pinch of red Chili Flakes (optional) 250-300g Spaghetti (I used Whole Grain Spaghetti) 3-4 cup Vegetable Broth/Stock (try find one that doesn’t have too much sodium or is salt reduced – check the nutrition information panel on the back and compare your options) Juice of ½ Lemon 1 cup organic Baby Spinach (conventional Spinach is heavily sprayed so it’s worth picking organic for this veg) 2 tbsp Cashew Butter (you can make your own or I used @botanicalcuisine)
** If you’re using fresh Artichoke you need to remove the tough outer leaves until you get to the soft yellow leaves at the Heart.
Method:
1. Add the minced garlic to a large pot or deep frying pan with a splash of EVOO and sauté over medium-low heat until translucent, about 3 minutes.
2. Add the artichoke hearts and mushrooms to the pan with the nutritional yeast, pepper, and optional chili flakes, and sauté for an additional minute or two – add more EVOO or a little water if needed.
3. Move the artichoke hearts and mushrooms to the edges of the pan, then lay the uncooked pasta across the bottom of the pan – spread the pasta out so most of it touches the bottom of the pan. If your pan isn’t wide enough to lay the pasta break it in half.
4. Pour the vegetable stock evenly over the pan, and bring to a gentle boil.
5. Agitate the pasta for the first few minutes to ensure it doesn't stick together. You can use a fork to separate them.
6. Reduce the heat to medium-low (keeping the simmer), and cook the pasta according to the longer “quote” of the package instructions, or until desired tenderness. Continue to stir the spaghetti occasionally, so it cooks evenly and doesn’t stick together.
7. Turn the heat off and stir in the lemon juice, cashew butter, and baby spinach. Mix well until the spinach has softened.
8. Top with extra nutritional yeast, lemon, and/or chili flakes, if desired.
Enjoy
If you make this recipe and share it on Instagram I’d love to see your creation so tag @the_well_being__
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