Pasta forever. <3
I shared a peek at this recipe in my stories on Instagram and lots of you messaged me for the recipe. It was a bit of a whim but worked so well, so here we are! Ask and you shall receive. This is such a fast dinner and a great way to get your greens in while enjoying some comfort food. I have a feeling this will be a cold-weather go-to for us.
Recipe
You will need:
- Pasta of your choice (I am using GF brown rice and quinoa pasta from Aldi)
- 1/2 cup raw cashews
- 1 cup veggie stock (or water if you don’t have it)
- 1 tsp salt
- Pinch of pepper
- Pinch of nutmeg
- 2 tbsp lemon juice
- 3 cloves garlic
- 1/4 cup onion, chopped fine
- 1 cup frozen spinach
- Vegan parmesan (optional, but I like this recipe)
To make:
- Cook your package according to package.
- While that is cooking, add cashews, stock, salt, pepper, nutmeg, and lemon juice to a blender and run until smooth – no lumps.
- In a saute pan over medium heat, add garlic and onion with a bit of water to avoid sticking. Cook for a couple minutes, or until softened. Add spinach and cashew cream sauce to the pan and bring to a bubble before turning down to simmer. Let simmer for about 10 minutes or so.
- Add cooked pasta to your creamy spinach sauce and top with vegan parmesan.
- Enjoy!
