- One 12-ounce package frozen chopped spinach, thawed (see Tip)
- 1 pound penne or rigatoni pasta (gluten-free if necessary)
- One 12-ounce vacuum-packed block extra firm silken tofu
- 1½ cups unsweetened nondairy milk (nut-free 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
- 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.
- 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.
- 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.
- 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.