Ingredients:

• 1 16-oz package – whole-wheat spaghetti ,
• 2 cups – frozen Artichoke hearts.
• 1/2 cup – Cashew nuts (roasted lightly)
• 2 tbsp – nutritional Yeast
• 1 tbsp – Olive oil
• 1 – small Onion (thinly sliced)
• 4 cups – Mushrooms (halved if small and quartered if large)
• 4 Cloves – Garlic (minced)
• 1/2 cup – breadcrumbs
• 2 tsp – ground black pepper
• Salt to taste

Method:

1. Break spaghetti into 2-inch pieces and cook as per the package directions until al dente.
2. Toss breadcrumbs with 1 tsp olive oil, salt and ground black pepper and keep aside.
3. Bake artichokes in a microwave with 2 tbsp water and zap them for about five minutes or until they’re quite tender. Drain the artichoke hearts and keep aside.
4. Place the cashew nuts in a blender along with the artichokes, nutritional yeast, salt, ground black pepper, and enough water to make a smooth paste and set aside.
5. Heat olive oil and saute the sliced onions until they turn translucent for about five minutes.
6. Add garlic and stir-fry for a few seconds.
7. Add mushrooms and saute for another five minutes until they are tender.
8. Season with salt and pepper.
9. Turn off the heat and add the spaghetti along with 1/4 cup of the pasta cooking water.
10. Add the artichoke cheese and stir well to mix everything.
11. Pour the spaghetti into a gratin dish or baking dish.
12. Sprinkle another 1/4 cup of the pasta cooking liquid over the spaghetti.
13. Sprinkle the breadcrumbs on top. Place under a medium-hot broiler for 10 minutes or until the breadcrumbs are golden brown.
14. Recipe courtesy: Holy Cow Vegan