Vegan Creamy Pasta with Sun-dried Tomatoes and Spinach
Cuisine: Pasta
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
- 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)
- Drain and rinse cashews and place in a high-speed blender (I use a Vitamix).
- Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and set aside.
- In the same pot, heat olive oil. Add onion and garlic and cook until tender
- Add spinach and tomatoes and stir until spinach is wilted. Remove from heat.
- Add vegetable broth, salt, pepper, and nutritional yeast (if using) to blender. Blend until very smooth.
- Return pasta to pot and pour cashew cream sauce over it. Stir to combine.
- Serve immediately, enjoy!
*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/
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