with Spinach & Artichoke Breadcrumbs
Get Recipes Delivered
- 13.75 oz artichoke hearts, drained and patted dry
- 2 garlic cloves, minced
- ¼ cup panko breadcrumbs
- 6 oz fettuccine
- ¼ cup Treeline® Dairy-Free Herb Garlic Cheese
- 4 oz teen spinach
- 2 tbsp vegan basil pesto
- 1 tbsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
Bring a large pot of salted water to a boil for the pasta. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add artichoke hearts and cook, undisturbed, until they start to brown, 3 to 4 minutes. Gently stir, and add garlic and breadcrumbs. Continue to cook until garlic is fragrant and breadcrumbs are golden brown, 2 to 3 minutes. (4-serving meal: use 2 tbsp olive oil)
Add pasta to boiling water and cook until al dente, 10 to 12 minutes. Reserve ¼ cup pasta cooking water and drain the pasta. Return cooked pasta and reserved pasta water to the pot. Add cashew cheese, spinach, and a pinch of salt and pepper, and gently stir over low heat until combined. (4-serving meal: use ½ cup pasta water)
Divide the fettuccine alfredo with spinach between bowls. Top with artichoke breadcrumbs and dollop with pesto. Buon appetito!