From the kitchen
Creamy Spinach and Artichoke Pasta
Penne tossed in a thick hemp milk, garlic, and nutritional yeast sauce for a rich, savory pasta night.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Hemp Milk Edition
Ingredients
- 12 oz Penne Pasta
- 2 tbsp Olive Oil
- 3 cloves Garlic, minced
- 1 tbsp Flour
- 1 1/2 cups Unsweetened Hemp Milk
- 1/2 cup Nutritional Yeast
- 2 cups Baby Spinach
- 1 cup Canned Artichoke Hearts, quartered
- Salt and Pepper, to taste
Method
- Cook the pasta in salted water until al dente; reserve 1/2 cup pasta water and drain.
- Heat the olive oil in a large skillet over medium-low heat and sauté the garlic 30 seconds. Whisk in the flour and cook 1 minute.
- Gradually whisk in the hemp milk, stirring constantly, until thickened, about 4 minutes.
- Stir in the nutritional yeast, then fold in the spinach and artichoke hearts until the spinach wilts.
- Toss with the pasta, loosening with reserved pasta water as needed. Season and serve.
Kitchen note
This sauce holds beautifully if you need to keep it warm for a few extra minutes before serving — hemp milk's stability under heat means it won't break the way a thinner sauce would while you finish the pasta.
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