Vegan Creamy Pasta with Sun-dried Tomatoes and Spinach
Cuisine: Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 1½ cups raw cashews, soaked overnight
  • 16 oz. Banza pasta*
  • 3 tbsp. olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 10 oz. fresh spinach
  • 8.5 oz. jar julienned sundried tomatoes, drained
  • 2 cups vegetable broth
  • 1 tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 2 tsp. nutritional yeast (optional)
Instructions
  1. Drain and rinse cashews and place in a high-speed blender (I use a Vitamix).
  2. Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and set aside.
  3. In the same pot, heat olive oil. Add onion and garlic and cook until tender
  4. Add spinach and tomatoes and stir until spinach is wilted. Remove from heat.
  5. Add vegetable broth, salt, pepper, and nutritional yeast (if using) to blender. Blend until very smooth.
  6. Return pasta to pot and pour cashew cream sauce over it. Stir to combine.
  7. Serve immediately, enjoy!
Notes
*You can use any pasta, but I love Banza pasta because it's made with chickpeas and full of protein!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/vegan-creamy-pasta-with-sun-dried-tomatoes-and-spinach/