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

Instructions

1. Cook penne according to package directions. Reserve 1 cup pasta water before draining.
2. Blend soaked cashews with ¾ cup reserved pasta water, lemon juice, lemon zest, nutritional yeast, and a pinch of salt until completely smooth.
3. Heat 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. Pour in the cashew cream sauce and stir until heated through.
5. Add drained pasta and toss to coat, adding more pasta water as needed for desired consistency.
6. Fold in fresh basil. Season with salt and pepper. Serve immediately.