Back in the meat-eating days of old I made a chicken, sundried tomato and artichoke pasta sauce loaded with full-fat cream. The parts I loved about the dish were the sundried tomatoes and artichokes and it’s about time to recreate a fully-creamy pasta dish that’s vegan too.
Even though my original creation never used baby spinach, I am on a green-in-everything kick lately.
Also, in all honesty you can use whatever pasta you prefer. I used penne because I like when the tubes fill up with the creamy sauce.
- 1 lb. gluten-free brown rice penne
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup marinated artichoke hearts, chopped
- 1 cup sundried tomatoes in oil, chopped
- 1 tablespoon reserved oil from artichoke hearts or sundried tomatoes
- 1 recipe Savory Cashew Cream*
- 1 teaspoon dried parsley
- ½ teaspoon lemon juice
- Salt and pepper, to taste
- 1½ cups fresh baby spinach leaves
- 1-2 cups water (as needed)
- Heat reserved oil in a large, deep skillet over medium heat.
- Add onion and garlic. Saute for 5 minutes until the onion begins to soften.
- Add artichokes and sundried tomatoes. Saute for 5 minutes more.
- Add the cashew cream, dried parsley and lemon juice.
- Season with salt and pepper, to taste.
- Let the mixture bubble over medium-low heat until the sauce starts to thicken and reduce.
- Meanwhile, bring a large pot full of water to boil to cook the penne.**
- Add water to thin the sauce as needed. (I ended up using about 1½ cups of water altogether.)
- Once the sauce has reduced and thickened to a nice creamy consistency – about 10-15 minutes – remove from heat and add the fresh spinach leaves. Stir to just wilt.
- Toss the cooked pasta with the cream sauce and serve hot.
* Recipe for Savory Cashew Cream
** Follow these handy instructions for cooking gluten-free pasta to make sure your penne is perfectly cooked.
This is a really satisfying dish and I personally think it turned out even tastier than the original version with chicken.
Actually just looking at these pictures make me hungry for more.