Farfalle with Artichoke and Garlic
Prep time: 
Cook time: 
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Serves: 2 servings
Creamy artichoke and garlic sauce tossed with gluten free farfalle and topped with nutritional yeast and chopped parsley.
  • 4 oz dry gluten free farfalle (about 1½ cups dry pasta)
  • 1 tablespoon olive oil
  • 6 artichoke hearts (jarred in water), roughly chopped
  • 4 cloves garlic, peeled
  • ½ cup cashews, soaked for 2 hours
  • 1 cup water + more as needed
  • 1 tablespoon nutritional yeast
  • sea salt and fresh cracked black pepper to taste
  • 4 sprigs Italian parsley
  1. Bring a medium pot of water to a boil and add the gluten free pasta. Add a pinch of salt to the water. Turn down the heat to a simmer and cook for 5-7 minutes or until just tender. Drain and rinse with cool water in a colander to stop it from over cooking.
  2. Heat the oil in a medium sauce pan. Add the artichokes and garlic and sauté until lightly browned. Season with salt and black pepper. Set aside.
  3. Add the soaked cashews and 1 cup water to a blender and purée until smooth. Add the nutritional yeast, and artichoke/garlic mix. Pulse until the sauce is chunky but well mixed. Add the blended sauce back to the sauté pan along with the cooked pasta. Place over a low flame and gently heat. The sauce will thicken very quicky over heat, so have some more water on hand to add as you heat up the sauce. Stir often. When the pasta and sauce are hot, divide between 2 plates and garnish with some chopped parsley and more of the artichoke hearts.
Recipe by Plant Craft at https://www.rachelcarr.com/farfalle-with-artichoke-and-garlic/