with Spinach & Artichoke Breadcrumbs
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- 13.75 oz artichoke hearts
- 2 garlic cloves
- ¼ cup panko breadcrumbs
- 6 oz fettuccine
- 2 oz Treeline® Soft French-Style Cashew Cheese
- 4 oz teen spinach
- 1 oz vegan basil pesto
- 1 tbsp (2 tbsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Bring a large pot of salted water to a boil for the pasta. Drain the artichoke hearts and pat dry. Peel and mince the garlic.
Heat 1 tbsp (2 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 minced garlic and breadcrumbs. Continue to cook until garlic is fragrant and breadcrumbs are golden brown, 2 to 3 minutes. TIP: Work in batches for the 4 serving meal.
Add fettuccine to the 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.
Divide the fettuccine alfredo with spinach between bowls. Top with artichoke breadcrumbs and dollop with pesto. Buon appetito!