Spaghetti Gratin with Artichoke Cashew Cheese

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 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