Posted in Bacon, Pasta, Vegan by omission

Creamy Artichoke Spaghetti

Hi All,

This Gluten/dairy free creamy artichoke spaghetti is filled with the ultimate salty goodness!!!! I was in a bit of a food coma after this one 😉

Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…

Creamy Artichoke Spaghetti

  • PRE-HEAT oven to 375 degrees and line a cookie sheet with parchment paper.
  • PLACE 1 pound of bacon slices on lined cookie sheet and bake until desired crispness. About 1/2 hour.
  • REMOVE bacon, place on a plate lined with a paper towel, cut into bite size, and set aside.
  • PLACE most of the bacon grease into a pan and turn stove to medium high heat.
  • SAUTE 1 finely chopped onion until just about tender.
  • ADD some red pepper flakes and 1 tbsp. dried oregano.
  • STIR in 1-13.5 oz. can of full fat coconut milk3/4 of a 6oz. jar of pesto, and 1-14  oz. can chopped artichoke hearts. check can sizes
  • ADD a lot of cracked black pepper and a little Himalayan salt. If you leave the bacon out of this dish you may want to add more salt.
  • COOK 1 pkg. of your favorite GF spaghetti 1 minute less than package directions.
  • DRAIN pasta and stir into sauce.
  • ADD 1-2 tbsp. EVOO, taste for seasoning, and add more S/P if needed.
  • SPRINKLE with reserved bacon and fresh chopped flat leaf parsley.

This creamy artichoke spaghetti is a little bit of heaven on Earth! Here is a photo of it after I mixed everything all together…


I used a store bought vegan pesto, but you could always make your own. Just take the bacon out for a vegan version of this dish. Or, add some parmesan cheese if you can do dairy!

Grateful Day – I am grateful for the library. My son loves to go there and gets books and movies. I like it as well, especially thumbing through all the cookbooks!

What movie have you enjoyed lately?

Thank you for listening!


Integrative Wellness Community

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