I am a huge fan of thin pastas so I chose a thin whole wheat spaghetti for this recipe. I have differing levels of success with whole wheat pasta so make sure you select a reliable brand :)
1 bunch fresh parsley, chopped
Thin whole wheat spaghetti
1 can of quartered artichoke hearts (non-marinated)
1 can of diced tomatoes, low sodium
5 cloves of garlic, diced
1 sweet onion, diced
1/4 cup vegan butter
1/3 cup vegan cream cheese
1/2 cup vegetable stock
1/4 teaspoon sea salt
fresh cracked pepper to taste
3 tablespoons Olive Oil
Heat vegan butter, olive oil over medium-low heat until melted and combined. Once all of the butter has melted nicely add the diced onion and cook until the onion is soft and translucent. Add garlic and cook over low heat for about 1 minute.
Boil 3 cups of water, or enough to cover your pasta, on high heat. Reduce heat once water begins to boil and add the pasta. Cover and allow to simmer for 7-8 minutes. Remove from heat, drain pasta and toss with vegan parmesan, set aside.
Add the tomatoes, artichokes, salt, and pepper. Cook for 15 minutes covered, adding a little veggie stock if needed
Add vegan cream cheese and veggie stock. Cover and allow to simmer, stir to combine and recover to cook for 15 minutes. Add pasta to pan, toss with sauce to combine
Toss pasta with parsley with tongs and serve. Enjoy! So prefect for a busy cold winter night.