Chef: Jeannie Hudkins
Makes: 4 - 6 servings
Prep time: 10 minutes
Cook time: 30 minutes
- 8 oz. dried penne
- 1 12-oz. box extra-firm silken tofu
- ½ cup plus 2 T nutritional yeast
- ¼ cup plus 2 T soy milk
- 1 tsp. garlic granules
- 1 tsp. onion granules
- black pepper, to taste
- 1 16-oz. bag frozen spinach, thawed and squeezed dry
- 1 can artichoke hearts, drained and cut in halves
Preheat oven to 400 degrees.
Cook pasta according to package directions. Drain and set aside.
In a blender, combine the tofu, nutritional yeast, soy milk, onion, garlic, and black pepper. Blend until smooth.
Add the spinach to the tofu mixture and blend.
Add the artichoke hearts and pulse a few times until chunky.
Pour the spinach/artichoke sauce over the cooked pasta and mix until the pasta is coated.
Place the pasta into a ceramic baking dish and bake for 30 minutes.
Before baking, sprinkle vegan Parmesan on top for a crunchy topping. To make the Parmesan, simply blend together ¼ cup walnuts, ¼ cup nutritional yeast, ¼ cup panko bread crumbs, and ¼ tsp. dried basil.
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