Spinach Artichoke Pasta

I remember when I first met my husband, it seemed like we ate a ton of spinach artichoke dip. It seemed to be the only appetizer that was vegetarian and wasn't fried. That was a number of years ago and since going vegan I haven't had spinach artichoke dip.

One day as I was driving home from work (probably starving), I dreamt of a combination of spinach artichoke dip mixed in with pasta to create a creamy delectable dish.  This is what came from that daydream during my commute.

Spinach Artichoke Pasta

1 TBS olive oil
1 small onion, diced
3 cloves garlic, minced
1 tsp salt
1 tsp pepper
1/2 tsp red pepper flakes
4 cups almond milk (or other non-dairy milk)
3/4 cup all purpose flour
2 15 oz cans artichoke hearts, diced
4 cups spinach, chopped
1 lb pasta of choice, cooked according to package directions (I used whole wheat rotini)

Heat oil in dutch oven, then add onion and garlic.  Cook until onion is tender and fragrant.
Add salt, pepper, red pepper flakes, almond milk and flour.  Whisk until flour is incorporated and not lumpy.
Cook until sauce thickens.
Add artichoke hearts and spinach.  Continue simmering until spinach is wilted.
Taste and adjust seasonings.  Add pasta and serve.

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