Pasta is perfect for a week-night meal because it is so easy to throw together, and so fast. A simple cashew cream forms the base for the sauce and the flavor comes from the pan seared artichoke and garlic. This meal can be adapted to sooo many vegetables and pantry items, I can’t even begin to list them all here.
I have made this dish with a gluten free brown rice pasta, but feel free to use any shape or type of pasta you prefer or have on hand. My favorite brand of gluten free pasta is Ancient Harvest! They make delicious quinoa & corn pasta that really has a perfect texture especially for mac and cheese.
One tip for cooking gluten free pasta:
Cook the pasta until just al dente and then run cold water over it to stop it from getting over cooked. Toss with a little oil to keep it from sticking together and then just toss it into a sauce pan with your finished sauce and cook it for just a minute or two until everything is nice and hot. Gluten free pasta seems to get mushy much faster than regular pasta and requires you to check it often while cooking…
Are you looking for more pasta dishes?
Try this roasted red pepper penne! Or this delicious margherita zucchini linguini...Bon Apetit!
- 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
- 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.
- 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.
- 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.
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Lovely recipe! It was a huge hit with my non-vegan family. I made just one addition – I added a few cherry tomatoes at the end for a bit of color 😎
Great idea! I’m so glad to hear you liked it!
Thanks, Rachel! The leftovers turned into a pasta primavera lunch today.
I actually had the lovely pleasure of meeting you once at Six Main – I’m still making the roasted beet and orange salad based on the one you served there, and you’re the one who inspired me to spiralize zucchini for my pesto (before everyone else was doing it). If you ever do a pop-up in Santa Fe NM, let me know!