For the Sauce:
1½ Cup Raw Cashews
¼ Cup Lemon Juice (about 1 lemon)
¼ Cup Nutritional Yeast
4 Cloves of Garlic
2 Cups of Non-Dairy Milk of Choice (I used soy)
½ teaspoon Chili Powder
1½ teaspoons Salt (or to taste)
For the Topping:
1 Tablespoon Melted Vegan Butter
¾ Cup Bread Crumbs
1 Tablespoon Nutritional Yeast
¼ teaspoon Chili Powder
For the Pasta:
4 Cups Dried Penne
2 6oz Jars Marinated Artichokes
½ of a Medium Yellow Onion
11 oz fresh or frozen Spinach (I prefer fresh)
Instructions
Preheat the oven to 350F (180C).
To make the sauce: You can choose to boil or soak the cashews. To soak the cashews: Put the cashews in a bowl, and cover them with water. Let soak for 3-8 hours until very tender then drain. To boil the cashews: Cover the cashews with water in a small saucepan. Bring to a boil, and boil for about 10 minutes until the cashews are very tender, then drain.
Add the cashews to a blender along with all of the sauce ingredients: the lemon juice, nutritional yeast, garlic, non-dairy milk, chili powder and salt, and blend until very smooth and creamy. Set aside.
To make the Topping: Melt the vegan butter and mix it up with all the topping ingredients: the bread crumbs, nutritional yeast, and chili powder. Set aside.
To make the Pasta: Drain the artichokes. Cut them into smaller pieces but still leave them fairly chunky. Chop the onion.
In a very large pot, boil your pasta according to the package directions. In the last 30 seconds of cooking time, add all of the spinach to the boiling water along with the pasta. Stir the spinach in until it is all wilted, then drain pasta and spinach together.
Add the pasta and spinach back into the pot, and add the onion, artichoke, and all of the sauce. Stir to combine. Spread the pasta out into a baking dish. Then evenly shake the breadcrumb mixture overtop. Bake for 20 to 30 minutes until hot all the way through, and the breadcrumbs are lightly browned. Serve hot.
Notes
* For gluten free use a gluten free pasta such as brown rice pasta (my favourite), and gluten fr

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