Creamy Lemon Garlic Pasta with Artichokes
Al dente penne tossed in a silky cashew-lemon cream sauce with tender artichoke hearts, sun-dried tomatoes and fresh basil. Bright, rich and elegant.
10m prep · 45m cook · 4 servings
Ingredients
- 12 oz Penne Pasta
- ½ cup Raw Cashews
- 4 quart Water
- 1 can (14 oz) Artichoke Hearts
- ⅓ cup Sun-dried Tomatoes
- 4 cloves Garlic
- 1 whole Lemon
- 2 tbsp Nutritional Yeast
- 1 tbsp Olive Oil
- ½ cup Fresh Basil
- ¼ tsp Red Pepper Flakes
- 1 tbsp Salt
- Black Pepper
Instructions
Estimated nutrition (per serving)
Calories500 kcal
Protein17g
Carbs79g
Fat13g
Fiber7g
Sodium830mg
Sugar4g