Recipes for Dad

Vegan Spinach Artichoke Pasta w/ Crispy Fried Shallots Okay it’s time to speak ab…

Vegan Spinach Artichoke Pasta w/ Crispy Fried Shallots 🌱✨

Okay it’s time to speak about how a lot I like artichokes. They’re THE BEST. I swear I might eat a complete can. Simply as a snack.

This spinach artichoke pasta is certainly one of my favourite methods to take pleasure in artichokes. It’s wealthy and creamy, made with silken tofu, miso and dietary yeast for additional tacky umami goodness. Additionally these crispy fried shallots… so good. Plus there’s a loopy quantity of spinach that mainly disappears as soon as it hits the skillet to its full of vitamins! Nut free, plant primarily based and on the desk in underneath 30 minutes!

Components:

16 ouncessilken tofu
2 tbsp olive oil
1 massive shallot, sliced
2 garlic cloves, sliced
2 tbsp miso
1 tbsp soy sauce
three tbsp dietary yeast
eight ouncesbaby spinach
2 15 ouncescans artichoke hearts, drained and coarsely chopped
12 ouncesshort lower pasta
Contemporary lemon juice for serving

Get the total recipe in my bio!

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24 Comments

  1. The silken tofu is not mentioned in the directions, but I’m assuming it goes in the processor with garlic/shallot, miso, soy, etc? πŸ™‚

  2. Argh! I just cooked this but you have missed adding the tofu to your method on your website. I didn’t realise until I have served it up and don’t know where I was supposed to use it? New to using tofu. Wasn’t creamy without it.

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