Artichoke Heart + Watercress Alfredo

A healthy spin on the classic Alfredo sauce! This cashew cream base makes for a luscious and nourishing meal. With added greens and artichoke hearts, you’ve got a complete meal in under 30 minutes. This meal is dairy-free, vegan, and gluten-free

INGREDIENTS
NoNo brand pasta (gluten-free)
1 cup cashews, raw
Olive oil
10 oz watercress
1 package pre-seasoned artichoke hearts, chopped
1 shallot
1 tbsp garlic, minced
To taste: salt, pepper, red pepper flakes

DIRECTIONS
Bring a large pot of water to boil. While that’s coming to temp, prepare ingredients for the cashew cream. Pour boiling water over the cashews and let them soften.

Next, warm a few turns of olive oil in heavy-bottomed pan and add watercress. Salt and cook until just wilted. Add artichoke hearts and turn off heat.

Cook pasta until al dente, around 8 mins. Once it’s ready, remove two cups of pasta water and reserve for cashew cream. Drain pasta, run under cold water and add a few turns of olive oil so pasta doesn’t stick together.

For the cashew cream, drain the cashews that were in the boiling water. Add them to a high-powered blender with the shallot, garlic and a cup of the pasta water. Blend until you reach a nice, creamy consistency.

Finally, add the pasta and cashew cream to the watercress/artichoke mixture and combine well. Taste for seating and add additional red pepper flakes for garnish.