Indulge in a delightful creamy spinach pasta featuring a rich cashew-based cheese sauce that's packed with heart-healthy fats and plant-based protein. The blended cashews create a velvety texture and a savory flavor, offering essential nutrients like magnesium and iron. Fresh spinach leaves are incorporated for a burst of color and a boost of vitamins A and C, as well as dietary fiber, complementing the sauce beautifully. This harmonious combination results in a satisfying and wholesome dish that's both comforting and nourishing, providing a balanced meal rich in essential nutrients.
Ingredients
1 cup soaked Cashews (overnight or at least 4 hours)
1/4 cup Nutritional Yeast
1 tsp Garlic Powder
1 Tablespoon Lemon Juice
1/2 tsp Salt (adjust to taste)
1/4 tsp Black Pepper or to taste
1 cup Fresh Spinach (chopped)
2 -1/2 cups Fusilli or Ridged Penne Pasta (or a pastas with groves in it)
1/2 cup unsweetened Plant-Based Milk (adjust for desired consistency)
1 Tablespoon Olive Oil
Pinch of Red Pepper Flakes (optional)
Instructions
Boil the pasta according to package instructions. Drain and set aside.
In a blender, add the soaked cashews, nutritional yeast, garlic powder, lemon juice, salt, black pepper, and plant-based milk. Blend until smooth and creamy.
In a large pan, heat the olive oil over medium heat. Add the chopped spinach and sauté until wilted, about 2-3 minutes.
Add the cooked pasta to the pan with the spinach. Pour the cashew cheese sauce over the pasta and spinach, stirring until everything is well coated and creamy. Add more plant-based milk if the sauce is too thick and stir.
Sprinkle with red pepper flakes for a bit of heat, if desired, and enjoy!
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