Artichoke Cavatappi Alfredo
with Pesto & Asparagus
Fettuccine? Forget about it. Curly cavatappi noodles are the superior choice for this creamy, cashew cheese-based Alfredo sauce. Pesto, asparagus, and artichoke add flavor and texture to this half-hour hit.
Nutrition (per serving)
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INGREDIENTS
- 13.75 oz artichoke hearts, drained, rinsed and patted dry
- 4 garlic cloves, peeled and minced
- 1/4 cup panko breadcrumbs
- 6 oz cavatappi pasta
- 2 oz TreelineĀ® Dairy-Free Herb Garlic Cheese
- 4 oz asparagus, woody ends trimmed and cut into 1-inch pieces
- 1/4 cup vegan basil pesto
- 1 tbsp olive oil (from your kitchen)
- Salt (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Bring large pot of salted water to a boil for pasta. Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add artichoke hearts and cook, undisturbed, until beginning to brown, 3 to 4 minutes. Stir in garlic and breadcrumbs and continue to cook until fragrant and golden brown, 2 to 3 minutes.
Add pasta to boiling water, stir, and cook until just al dente, 6 to 8 minutes. Add asparagus and continue to cook until pasta is al dente and asparagus is crisp-tender, about 2 minutes. Reserve Ā½ cup pasta water and drain pasta. Return cooked pasta, asparagus, and reserved pasta water to pot. Add herb garlic cheese, Ā¼ tsp salt, and a pinch of pepper and stir over low heat to combine.
Divide alfredo cavatappi with asparagus between bowls. Top with artichokes and dollop with pesto. Buon appetito!
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