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Adapt this for WFPB by omitting the oil, cheese and brie. Use cashew cream sauce instead of cheese.
  • 1/4 cup olive oil
  • 2 cloves garlic, minced or grated
  • 2 tablespoons raw pine nuts
  • 1 teaspoon crushed red pepper flakes
  • kosher salt and pepper
  • 1 (8 ounce) jar marinated artichokes hearts, drained
  • 1 pound penne pasta
  • 2 cups fresh spinach
  • 1/4 cup mascarpone cheese
  • 8 ounces brie, cubed
  • zest + juice from 1 lemon
  • 1/4 cup fresh basil, chopped
  • 1 jalapeno, sliced (optional)
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