Baked Artichoke Cavatappi with Melted Leeks and Lemon Arugula

Baked Artichoke Cavatappi

with Melted Leeks and Lemon Arugula

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dinner

Creamy pasta doesn't have to be heavy, and we want to prove it. Here, "cream sauce" is refreshed with blended cashews, lemon juice, garlic and Dijon mustard for a touch of tang. Chickpea cavatappi pasta adds protein, so you'll enjoy this indulgent dish knowing it will keep you energized.

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
710
FAT
33g
CARBOHYDRATES
87g
PROTEIN
37g

MAIN INGREDIENTS

  1. ⅓ cup cashews
  2. 1 leek
  3. 5 oz artichoke hearts
  4. 1 lemon
  5. 2 packets Dijon mustard
  6. 1 clove garlic
  7. 2 tbsp nutritional yeast
  8. 6 oz Banza® cavatappi
  9. 2 oz baby arugula
  10. 2 tbsp + 1 tsp olive oil*
  11. Salt and pepper*
  12. *Not included
Allergens: Tree Nuts

TOOLS

  • Large pot
  • Large nonstick skillet
  • Blender
  • 8x8 baking dish

INSTRUCTIONS

1
Soak the cashews
Place a large pot of salted water on to boil for the pasta. Place the cashews in a small bowl and add ½ cup hot tap water. Let nuts soak for at least 10 minutes. Rinse and dry the produce. Trim and discard the roots and any dark green leaves from the leek. Cut the leek in half lengthwise and then slice into half moons. Rinse sliced leeks well in a colander. Quarter the artichoke hearts.
2
Start the leeks
Pat the leeks dry with a paper towel. Place a large nonstick skillet over medium-low heat with 2 tbsp olive oil. Add the leeks and cook, stirring occasionally, until soft (there should be only slight browning so reduce heat as necessary), about 8 to 10 minutes.
3
Blend the sauce
Halve the lemon. Add 1 tbsp lemon juice, the cashews and their soaking water, Dijon mustard, garlic, nutritional yeast, and a pinch of salt and pepper. Blend on high until smooth.
4
Boil the cavatappi
Add the Banza® cavatappi to the boiling water and stir. Reduce heat slightly and cook until al dente, about 6 to 8 minutes. Reserve ½ cup of the cooking water, then drain the pasta into a colander.
5
Put it all together
Set your oven to broil on low. Add the artichokes, cashew sauce, and reserved cooking water to the skillet with the leeks and bring to a simmer. Stir in the cooked cavatappi and season generously with salt and pepper.
6
Serve
Transfer artichoke cavatappi to a 8x8 baking dish and broil until the top layer is browned and crisp, about 2 to 4 minutes. In a medium bowl, combine the arugula, any remaining lemon juice, 1 tsp olive oil, and a pinch of salt and pepper. Toss lemon arugula to combine. Scoop baked artichoke cavatappi onto large plates and serve with lemon arugula.