Creamy Spinach-Artichoke Pasta - The Wild Vegans

Ingredients

• One 12 oz. package frozen chopped spinach, thawed
• 1 lb (16oz) penne or rigatoni pasta (gluten-free if necessary)
• One 12oz vacuum-packed block extra firm silken tofu
• 1 1/2 cups unsweetened non-dairy milk (nut-free if necessary)
• 1/3 cup nutritional yeast
• 1/4 cup vegan white wine
• 1/4 cup lemon juice
• 3 tbsp. arrowroot powder
• 2 tsp. garlic powder
• 2 tsp. onion powder
• 1/4 tsp. cayenne pepper
• 1 tbsp. vegan butter
• One 14- to 15 oz. can artichoke hearts, rinsed, drained, and quartered if whole
• 2 garlic cloves, minced
• Pepita Parmesan , optional