Vegan Spinach & Artichoke Pasta Bake

itdoesnttastelikechicken.com

Donna Michalec

subheading: For the sauce:

1 ½ cups raw cashews

¼ cup lemon juice, (about 1 ½ lemons)

¼ cup nutritional yeast

4 cloves garlic

2 cups plant-based milk, (such as soy or almond)

½ teaspoon chili powder

1 ½ teaspoons salt, (or to taste)

subheading: For the topping:

¾ cup bread crumbs

1 tablespoon melted vegan butter

1 tablespoon nutritional yeast

¼ teaspoon chili powder

subheading: For the pasta:

4 cups penne or other short pasta, (454g)

12 oz marinated artichokes, drained and roughly chopped

½ yellow onion,, chopped

11 oz fresh or frozen spinach

Directions at itdoesnttastelikechicken.com

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