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

How to Make Spaghetti Gratin with Artichoke Cashew Cheese

• Break spaghetti into 2-inch pieces and cook as per the package directions until al dente.
• Toss breadcrumbs with 1 tsp olive oil, salt and ground black pepper and keep aside.
• 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.
• 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.
• Heat olive oil and saute the sliced onions until they turn translucent for about five minutes.
• Add garlic and stir-fry for a few seconds.
• Add mushrooms and saute for another five minutes until they are tender.
• Season with salt and pepper.
• Turn off the heat and add the spaghetti along with 1/4 cup of the pasta cooking water.
• Add the artichoke cheese and stir well to mix everything.
• Pour the spaghetti into a gratin dish or baking dish.
• Sprinkle another 1/4 cup of the pasta cooking liquid over the spaghetti.
• Sprinkle the breadcrumbs on top. Place under a medium-hot broiler for 10 minutes or until the breadcrumbs are golden brown.
• Recipe courtesy: Holy Cow Vegan