Spinach & Artichoke Pasta

So the original recipe for this came from The Vegan Cook's Bible (which actually is a really cool cookbook if you haven't yet perused it).

The recipe itself is super easy-peasy, easily adaptable (get inventive and throw in some more seasonings or, as I did, add some shroomies), and it actually tastes like a lot more work was put into it than is actually the case.

And it's one of those recipes where you can really just wing the quantities and go entirely by taste.

It also is REALLY REALLY good, *AND* you could easily adapt it into a spinach-artichoke dip by leaving out the liquid from the artichokes and also leaving out the shrooms.

So: make it.

INGREDIENTS:

• Frozen spinach (about 2 cups if you wanna be anal)


• 6-oz. jar of marinated artichokes


• Vegan sour cream (1 to 2 cups, depending)


• Penne pasta


• 2-4 cloves garlic, minced


• White mushrooms, quartered (I used about 2/3 of a large container)


• Olive oil

DIRECTIONS

Cook penne pasta according to package directions, drain, and set aside.

Reserve the liquid from your artichokes and dice the artichokes up finely.

Heat oil in a pan on low. Add garlic and cook a minute or two until fragrant.

Add mushrooms and cook for a few minutes until they start putting off moisture.

Add spinach, artichokes, and reserved liquid.

Let simmer for maybe 10 minutes or so, however long it takes for the frozen spinach to cook through.

Add vegan sour cream and stir until mixed. Simmer on low until sauce is heated through.

Season with fresh pepper and salt to taste.

Serve over hearty portions of pasta.

(The sauce goes a long way, so you can get at least 6 servings out of it and possibly up to 10)