Not to toot my own horn too much (yes, I really just used that phrase), buuuuuut I did something kind of awesome the other day.
I made my Spinach & Artichoke Dip. Then I tossed it with hot pasta.
Ummmmmm yeah.
serves 4
1/2 lb whole wheat pasta
8 oz frozen artichoke hearts, thawed (or canned in water)
8 oz package frozen spinach, thawed
1/2 C vegan cream cheese*
1/2 C vegan mozzarella cheese**
1 T Earth Balance
1 shallots, finely chopped
2 cloves garlic, minced
1/4 t cayenne pepper
pinch salt & pepper
* I reduced this from the dip recipe because I only had 1/2 C left, and turns out that works just fine!
**In my post for the dip version, I said to use Daiya, which will still turn out perfectly. But for this pasta, I finally tried Follow Your Heart, and it was fantastic too.
Boil water for the pasta and cook that while you’re doing everything else.
Saute shallot and garlic in the Earth Balance over medium heat. Then add everything except the pasta together and blend. Microwave for about a minute.
Toss pasta with the dip when done. A little sprinkle of vegan parm is good too.
Spinach & artichoke dip as a meal!
Nutrition facts per serving: Calories: 409; Calories from Fat: 150; Total Fat: 16.7g; Saturated Fat: 3.3g; Sodium: 370mg; Total Carbohydrates: 54.8g; Dietary Fiber: 10.4g; Sugars: 2.8g; Protein: 12.6g
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