Select Page

Spinach & Artichoke Pasta ~ Cashew Cream

An excellent creamy dairy-free spinach and artichoke version of a beloved American classic. The garlicky cashew cream recipe delivers great taste and creaminess with fewer calories and is made using whole, healthy anti-inflammatory ingredients.


A simple pantry-style staple recipe using canned artichokes and a quick blender cashew cream sauce with fresh or frozen spinach stirred through cooked pasta.


“Nutritional Bang for you Bite” is what Botanical Kitchen is all about.  Choose a gluten-free quinoa pasta as it is anti-inflammatory, allergy-friendly and has a high protein content and less “refined stuff”, making it a great choice; read the label.