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5 from 1 vote

Spaghetti Gratin with Artichoke Cashew Cheese

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 8


  • 1 16- oz package of whole-wheat spaghetti , broken into 2-inch pieces and cooked per package directions until al dente.
  • 2 cups frozen artichoke hearts. I put them in a microwave with 2 tbsp of water and zap them for about five minutes or until they're quite tender. Drain the artichoke hearts and reserve.
  • 1/2 cup cashew nuts , roasted lightly.
  • 2 heaping tbsp nutritional yeast.
  • 1 tbsp olive oil
  • 1 small onion , thinly sliced
  • 4 cups of mushrooms , halved if small and quartered if large
  • 4 cloves garlic , minced
  • 1/2 cup breadcrumbs , tossed with 1 tsp olive oil, salt and ground black pepper
  • A generous dash of ground black pepper
  • Salt to taste


  • To make the artichoke cashew cheese, 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.
  • Blend into a very smooth consistency. Set aside.
  • Heat the olive oil and saute the sliced onions until they turn translucent, about five minutes.
  • Add the garlic and stir-fry a few seconds.
  • Add the mushrooms and saute until they are tender, another five minutes.
  • 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.
  • Serve hot.