Digest: Artichoke pasta bake

Here in Alaska winds are high, temps are low. Nothing like a steaming personal baked pasta to make one feel warm and complete in tempestuous times. This vegan simple pasta bake is made from pantry staples, so you don’t even have to go outside to the store. I am not vegan, in fact I eat meat, but I like to experiment with plant-based approaches for flavor, texture, and to give my guts a break from cheese (which I adore).

Serves 2

Ingredients:

  • 1 box chickapea pasta elbows

  • 1 can quartered artichoke hearts, strained, liquid reserved

  • 2 cloves garlic

  • 1/2 cup chopped leek (green or white part ok)

  • 1 TBS nutritional yeast

  • 1/2 tsp nutmeg (optional)

  • 1 TBS vegan cream cheese (optional)

  • 1 TBS chickpea flour (suggested, but you can also omit)

  • Dash vermouth (again, totally optional)

  • Salt for pasta water (and to add to taste but the artichokes already have salt)

  • Note: you will need to reserve 1/4 c pasta water

  • Oil

Method:

  1. Preheat oven to 425F. In an oven safe dish, put leek, garlic, reserved artichoke water, and vermouth if using. Put the dish in the oven as it warms up. Most of the liquid, if not all, should evaporate.

  2. Meanwhile, prepare two ramekins with a little oil to prevent sticking.

  3. Make pasta. Cook in heavily salted water for 3 minutes until rather al dente but not hard. Reserve 1/4 c pasta water. Rinse immediately in cold water and set aside.

  4. Using an immersion blender, blend together pasta water, artichoke hearts, softened leek and garlic, nutritional yeast, flour, and nutmeg, and cream cheese if using. The result should be smooth, creamy, delicious sauce. Adjust for salt if needed and keep yourself from eating it by the spoonful now.

  5. Mix the sauce into the pasta in a large bowl. Scoop into your prepared ramekins (on a baking sheet).

  6. Cook for 15-25 minutes on bottom rack covered in foil depending on how crusty you want the edges. Remove foil and cook for another 15-20 minutes, brushing with oil in the last ten minutes.

  7. Remove from oven and let cool, if you can stand it. Top with smoked paprika, pomegranate, and olive if you like (and as shown here).