Spinach artichoke pasta
A fiber rich one pot pasta
- Prep Time: 7
- Cook Time: 13
- Total Time: 20
- Yield: 2 1x
Ingredients
Scale
- 1 jar/can quartered artichoke hearts (drained)
- 3 cloves garlic, minced
- 1–2 tbsp nutritional yeast
- pinch of red chili flakes
- ¼ tsp black pepper
- 8 oz/250 grams whole grain spaghetti (or lentil pasta)
- 1/2 liter vegetable broth
- 2 hand full of baby spinach or 8 oz/250 gr. frozen spinach pellets
- juice of ½ lemon
- 2 tbsp almond or cashew butter
Instructions
- Sweat minced garlic in a large pan in some water or oil until transluscent for about 2 minutes..
- Add the drained artichokes with the spices (black pepper, red chili flakes, nutritional yeast).
- Mix everything well and sautee for 1-2 minutes.
- Push the artichokes to the side of the pan and add the spaghetti across the bottom of the pan.
- Pour in the vegetable broth until everything is covered (you might need a little more broth), bring it to the boil and let everything simmer at medium-low as long as it says on the spaghetti package.
- While it is cooking, stir repeatedly until everything is well incorporated.
- At the end of the cooking time add the remaining ingredients (spinach, almond paste, lemon juice) and season to taste.
- Stir well until everything is well combined and the spinach has wilted.
Notes
Tip: If you are using frozen spinach pellets make sure to defrost them in your micro wave before you add them to the one pot meal in the last step.
Find it online: https://leanjumpstart.com/easy-spinach-artichoke-pasta/