Spinach Artichoke Spaghetti
I don’t know who discovered the spinach artichoke dip combo, but whoever you are, I salute you. It could have been carrot broccoli dip, or celery tomato dip. But no, its spinach artichoke amazingness dip. It’s also a calorie bomb. Calorific, as one of my clients likes to say (which I actually didn’t even know was a real word until just now).
Fortunately, spinach artichoke dip – at about 100 calories per tablespoon – isn’t the only way to enjoy the delicious combo. I’ve enjoyed spinach artichoke pizza in the past, and this week I decided to take on spinach artichoke pasta.
The silken tofu keeps a creaminess in the sauce, like an alfredo sauce, while the nutritional yeast adds a cheesy flavor, without needing more than a cup of shredded cheese for the whole dish.
1 package of whole wheat spaghetti
1 container lite silken tofu
1 cup shredded dairy-free cheese
1/4 cup nutritional yeast
1/2 tsp garlic powder
1 tsp salt
1 bag frozen chopped spinach
1 bag frozen cut artichoke hearts
freshly ground pepper to taste
Cook and drain pasta according to package directions.
Meanwhile, in a blender, puree tofu, cheese, nutritional yeast, garlic powder and salt until smooth.
In a microwave safe glass bowl, defrost spinach and artichoke hearts.
When pasta is cooked, add spinach and artichokes, then pour on cheese sauce, mixing to coat the pasta and veggies well. Top with freshly ground pepper and salt to taste as needed.