Creamy Lemon Garlic Pasta with Artichokes

Ingredients

• 12 oz Penne Pasta
• ½ cup Raw Cashews
• 1 can (14 oz) Artichoke Hearts
• ⅓ cup Sun-dried Tomatoes
• 4 cloves Garlic
• 1 whole Lemon
• 2 tbsp Nutritional Yeast
• 1 tbsp Olive Oil
• ½ cup Fresh Basil
• ¼ tsp Red Pepper Flakes
• Salt
• Black Pepper

1. 1Cook penne according to package directions. Reserve 1 cup pasta water before draining.
2. 2Blend soaked cashews with ¾ cup reserved pasta water, lemon juice, lemon zest, nutritional yeast, and a pinch of salt until completely smooth.
3. 3Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, stir 30 seconds. Add artichoke hearts and sun-dried tomatoes, cook 3 minutes.
4. 4Pour in the cashew cream sauce and stir until heated through.
5. 5Add drained pasta and toss to coat, adding more pasta water as needed for desired consistency.
6. 6Fold in fresh basil. Season with salt and pepper. Serve immediately.