Spinach & Artichoke Pasta

Where are all the spinach & artichoke dip people at?  This dish is for you.  It's gluten and dairy-free which is a great way to improve your health on your plate so you can enjoy life off the plate!

Ingredients:

3 cups of fresh spinach, chopped

1 can of artichoke hearts, chopped

1/2 cup of vegan ricotta (I used Kitehill Foods)

1/2 cup of vegan parmesan

1 cup of nut milk (I used unsweetened almond milk)

3 garlic cloves, minced

1 Tbsp extra-virgin olive oil

1/2 tsp crushed red pepper flakes

sea salt & black pepper to taste

choice of pasta (I used Bionature Gluten-Free Rice & Lentil Pasta)

1 cup pasta water (reserve after cooking pasta)

juice of half a lemon

Directions:

1.  Cook pasta in a large pot per the boxes directions.  Strain pasta and reserve a cup of the pasta water.

2. Heat olive oil in a large saucepan over low-medium heat.  Add minced garlic and cook for about 1 minute until fragrant (don't burn).  Add milk and allow it to heat for a few minutes.

3. Turn heat up to medium and add in parmesan cheese stirring with a whisk.  Continue until blended well and cheese is melted.  Add in ricotta, sea salt, pepper and crushed red pepper flakes mixing until it's a smooth thick consistency.

4. Lower heat and mix in artichokes, cook for about 2 minutes.  Add the sauce to the large pot you cooked the pasta in, keeping over low heat.  Mix in spinach.

5. Add pasta and 1/4 cup of the pasta water.  You can add more pasta water if needed to get desired consistency.  Turn off heat, add lemon juice and mix well.

6. Serve warm topped with some black pepper, crushed red pepper flakes and some extra parmesan, if desired.  Enjoy!