In high school and early college days, pasta was a main food group. Anyone else?? I had about a dozen (or more) variations I would whip up and honestly, they were all amazing! Super easy, different combinations of proteins & veggies & sauces.
But once I started being a little more mindful about how what I was eating made me *feel*, I started to identify which foods made me feel bloated and like I basically had a rock sitting at the bottom of my stomach. You know the whole "food baby" thing? And I realized that food babies weren't necessarily normal - or at least they shouldn't be!
I still LOVE me some pasta, and some days it's totally worth it! But now that there are so many different varieties on store shelves, I'm getting my pasta game back - without the food baby!
Recipes like this get me excited because you can do them however works best for YOU and your dietary needs. Swap out the pasta for a grain/gluten free version like we do (we love Banza which is made from chickpeas) or try a brown rice pasta (I've heard great things about Jovial Foods!)
Gluten not a problem for you? Go with your favorite pasta and enjoy.
This recipe is dairy free, with a cashew-based cream sauce that tastes like the richest restaurant Alfredo sauce, but is so dang easy to make. It's done in the blender - "throw it all in" style! I use coconut milk in most of my recipes because I like the creamy texture and the mild flavor. If you're a dairy person or almond person... that totally works too! It's not an exact science here. Just take the flavor profile & mix-in ideas and do your own thing with it. Use this as a guide! That's all recipes are anyway.
Hope you enjoy this rich & creamy pasta dish as much as we do! It was a very welcome throwback to the pasta days for us, and will be going in the "go-to recipe" rotation!
PS: Trust your girl on the nutmeg, and don't skip it! It adds the *best* balance and warm, nutty flavor to any white cream sauce - and even the small 1/4 tsp just adds something so necessary. Trust!!!
Ingredients:
- 1/2 lb dry rotini pasta*
- 2 to 3 cups chicken, cooked and chopped
- 12 oz jar artichoke hearts, drained & chopped
- 1 to 2 cups baby spinach, chopped
- 2 tsp minced garlic
- Cashew Cream Sauce
- 1/2 cup raw cashews
- 1/2 cup milk
- 1/2 cup chicken broth or water
- 1/2 cup mayo
- 1/4 cup nutritional yeast
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp nutmeg
- salt & pepper to taste
Directions:
- Preheat the oven to 350ºF. Grease a large baking dish (about 9 x 13", or smaller is fine if you want less surface area browned) and set aside.
- Cook the pasta according to package instructions until al dente.
- Add all of the Cashew Cream Sauce ingredients to the blender and blend until smooth.
- Drain the pasta, then return to the pot. Stir in the cooked chicken, artichoke hearts, spinach, garlic, and cream sauce until just combined.
- Transfer to the baking dish and bake for 15 to 18 minutes or until the edges bubble and the top begins to brown. Serve hot, and enjoy!
*Notes:
- Our favorite grain free rotini pastas are by Banza (made from chickpeas) and Califlour Foods (made from cauliflower). Both have a taste/texture very similar to a typical pasta - you could easily trick your family! ;) Check out their websites for store locators to find their products near you, or purchase online.
- For the artichoke hearts, I use marinated ones from Trader Joe's that come in a glass jar. The ingredients are good and I love the added flavor.
- Use any milk you like - cow, goat, almond, coconut, cashew, etc. Any will do.
- I buy nutritional yeast in the baking section at Trader Joe's, online from Amazon, or in the bulk department from other grocery stores. It gives a cheesy/nutty flavor but is dairy free.
1 comment:
Just made this exactly like your recipe. AHMAZING!! So creamy and cheesy tasting! Can’t believe it’s dairy free! Reminds me of the casserole-days-of-old, except healthy! 😋
Would love to know if anyone has tried freezing it?
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