My favorite dip when I make artichoke is a mayo based dip with balsamic vinegar. So I figured why not try that into a pasta! And I’m so glad I did, this pasta is so easy to make and absolutely Devine!
Ingredients
16oz of cooked pasta, we used bow tie pasta
Plus 1/3 cup of pasta water
2 tbsps vegan butter
2 tbsps minced garlic
1 cup vegan mayo
4 oz vegan cream cheese
1/2 cup of balsamic vinegar
Salt and pepper
1/2 cup of Parmesan
1/4 cup of nutritional yeast, optional
28oz of canned quartered artichokes, drained
Olive oil
Roughly 1/3-1/2 cup of chopped green onions
Directions
Preheat oven to 450
Toss your drained artichokes in a little oil
Place onto baking sheet and roast until starting to char, roughly 15 minutes
(You can also just broil for a few minutes until charred)
Heat your butter in a large pan over medium
Once melted add in your garlic
Cook for 2-3 minutes
Add in your balsamic vinegar and cook for 1-2 minutes
Add in your mayo and cream cheese
Season generously with salt and pepper
Cook until creamy
Add in your pasta, pasta water, roasted artichokes and Parmesan
Mix well
Add in your nutritional yeast if using
Mix well
Lastly add in green onions
Mix lightly
Serve and enjoy!
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