Lemon Artichoke Cream Pasta

Ingredients needed:
• 12 oz legume-based pasta (for extra fiber and protein) + perhaps a few florets of broccoli - my toddler loves that!
• 1 can/jar artichoke hearts (drained and quartered)
• 1/4 cup nutritional yeast
• Juice of 2 lemons
• Zest of 1 lemon
• 2 garlic cloves, minced
• 1/4 cup extra-virgin olive oil
• Salt and pepper, to taste
• A pinch of red pepper flakes (optional for a subtle kick)

Instructions:

1. Make artichoke cream:

   Add artichokes, lemon juice and zest, nutritional yeast, garlic and olive oil to a high speed blender. Blend until creamy fine. Taste with salt. If too garlicky add more lemon.

2. Cook the Pasta:
   Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. I usually let my 3-4 florets of broccoli boil with the pasta.

3. Combine Pasta & Sauce:
   Add artichoke cream on a plate and arrange the warm pasta over top with the broccoli. I used hemp hearts, nutritional yeast and cracked pepper for garnish but use whatever you prefer here! Sometimes I even do extra lemon zest over top.

4. Finish & Serve:
   Garnish with fresh basil or parsley. Serve immediately and enjoy a meal that’s as heart-healthy as it is delicious!