One Pot Spinach & Artichoke Pasta

2 cups Artichoke Hearts

(from the can, drained)

1 ó tbsps Nutritional Yeast

ó tsp Sea Salt (to taste)

8 ozs Chickpea Pasta (dry)

2 tbsps Cashew Butter

3 cups Vegetable Broth, Low Sodium

4 cups Baby Spinach

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Leftovers — Refrigerate in an airtight container for up to three days.

Serving Size — One serving equals approximately 1 1/2 cups.

More Flavor — Add sautéed garlic.

Additional Toppings — Top with red pepper flakes, lemon juice, and/or black pepper.‍

‍No Cashew Butter — Use sunflower seed butter, tahini, or cream cheese instead.

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