This pasta dish has all the things you love about artichoke dip and it’s vegan! Of course if that’s not your jam you can use regular cream cheese.
- 6 oz pasta
- 3 oz vegan cream cheese
- 1 jar marinated artichoke hearts, reserve the marinate
- 1/4 c pickled jalapeños
- 1 bag baby spinach
Cook pasta according to package.
Combine cream cheese, artichoke hearts and jalapeños in a food processor and pulse till smooth, use marinate to thin as needed. Heat over low heat, add pasta and spinach cook until spinach is wilted. Season with salt and pepper.
Serves 4.
