Meatless Monday Recipe – Creamy Artichoke and Green Bean Rotini

22 Jul

Creamy Artichoke and Green Bean Rotini (serves 2)

  • 3 servings dry rotini pasta (6 oz)
  • 1 cup frozen green beans
  • 1 can artichoke hearts
  • 8 baby bella mushrooms, halved
  • 1/2 sweet onion, thinly wedged
  • 1 tbsp. olive oil

Cream Sauce:

  • 1 tbsp. vegan margarine (I use Earth Balance)
  • 1 tsp. gluten free flour 
  • 1/2 cup almond milk
  • 1/2 cup hummus
  • 3 tbsp. nutritional yeast
  • 1 tsp. garlic powder
  • 1/2 tsp. Dijon mustard
  • salt and pepper to taste

Directions: Bring the water for your pasta to a rapid boil and cook your rotini per the package directions. While waiting for your water to boil, begin your cream sauce.

Start by melting your vegan margarine in a small saucepan. When your butter has melted, whisk in your flour to thicken the butter. Be careful not to let it burn. Then, add your almond milk, hummus, nutritional yeast, and dijon mustard. Whisk until smooth. Add your spices and simmer over low heat for approximately 5 minutes.

While your sauce is simmering, chop your vegetables and place all but the artichokes in a skillet with 1 tbsp. olive oil and a splash of water. Heat over medium high heat until tender. Add your artichokes and heat for an additional 2 minutes.

Toss the pasta and vegetables with the cream sauce and VOILA!!!


Until next time,

Have a fit and fabulous day!



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