Penne Rosa

Ingredients
1⁄4 cup raw, unsalted cashews soaked
12-oz frozen artichoke hearts 
1⁄2 yellow onion
3 cloves garlic
1 (15-oz) can of low-sodium diced tomatoes
1⁄2 tsp Italian seasoning 
1⁄4 tsp smoked paprika 
1⁄4 tsp crushed red pepper flakes 
3/4 cup unflavored plant milk
6 oz whole-grain penne pasta 
3 cups baby spinach 
Sea salt & ground black pepper 
2 tbsp fresh basil 


Instructions
1. Soak cashews in very hot water for 15 minutes. Drain the water and rinse.

2. In a large skillet over medium heat, cook artichoke hearts, onions, and garlic, stirring occasionally, for 3-4 minutes. Add water 1 to 2 tbsp to keep vegetables from sticking. This is a great alternative to cooking with oil.

3. Add tomatoes with their juices, Italian seasoning, smoked paprika, and pepper flakes to the skillet. Reduce heat to medium-low and simmer for 5 minutes.

4. In a food processor or high-speed blender, purée plant milk, and soaked cashews until smooth and creamy.

5. Stir blended cashew plant milk into tomato mixture and cook until heated through.

6. Meanwhile, cook penne according to package instructions. Stir in spinach; drain penne and return to pot.

7. Toss penne with rosa sauce. Season with salt and pepper to taste. Sprinkle with basil. 

Makes about 2-3 servings.

My additions:
*I used soy milk for extra protein.
*I added extra diced tomatoes so it was extra saucy.
*I topped with salt, pepper, basil & nutritional yeast.

Why I also love this meal:
*High fiber in the whole wheat pasta & artichokes.
*Plant protein in the cashews & soy milk.
*Antioxidants lycopene in tomatoes & lutein in spinach.
*Disease preventing alliums-onions & garlic.

Recipe inspiration: Forks Over Knives Meal Planner App