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PREP TIME: 15 minutes (not including
time to make Pepita Parmesan)
ACTIVE TIME: 20 minutes
One 12-ounce package frozen chopped
spinach, thawed (see Tip)
1 pound penne or rigatoni pasta (glutenfree if necessary)
One 12-ounce vacuum-packed block extra
firm silken tofu
1½ cups unsweetened nondairy milk (nutfree if necessary)
⅓ cup nutritional yeast
¼ cup vegan white wine
¼ cup lemon juice
3 tablespoons arrowroot powder
2 teaspoons garlic powder
2 teaspoons onion powder
¼ teaspoon cayenne pepper
1 tablespoon vegan butter
One 14- to 15-ounce can artichoke hearts,
rinsed, drained, and quartered if whole
2 garlic cloves, minced
Salt and black pepper to taste
Pepita Parmesan , optional
1. Place the spinach in a clean kitchen
towel. Wrap the kitchen towel around the spinach and twist to squeeze out all the extra liquid. Set the
spinach aside.
2. Bring a large pot of water to a boil, add a bit of salt, and add the pasta. Cook the pasta according to the
package instructions until al dente. Drain and set the pasta aside.
3. While the pasta is cooking, combine the tofu, milk, nutritional yeast, wine, lemon juice, arrowroot,
garlic powder, onion powder, and cayenne pepper in a blender and blend until smooth. Set aside.
4. Melt the butter in a large shallow saucepan over medium heat. Add the artichokes and cook, stirring
occasionally, for 3 to 4 minutes, until they begin to brown. Add the minced garlic and spinach and cook
until heated through. Add the pasta and tofu mixture and stir, cooking until heated through. Add salt and
pepper, then remove from the heat. Serve topped with Pepita Parmesan (if using). Leftovers will keep in
an airtight container in the fridge for up to 3 days.
If you can’t find a 12-ounce package frozen chopped spinach, 10 ounces will also work, or you can thaw 1 pound and leave a little bit out.