Creamy Cashew Spinach Pasta
This Creamy Cashew Spinach Pasta comes together quickly requiring only a handful of ingredients. Simple, delicious, and picky eater approved!
Servings 6
Ingredients
- 16 oz pasta of choice I used Campanelle.
- ½ cup raw cashews, soaked for 2-4 hours See below for quick soak method.
- 2 cups fresh spinach
- 2 garlic cloves, minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoon Herbed Vegan Cashew Parmesan link below
- ½ - 1 cup reserved pasta water
- 1 tbsp fresh squeezed lemon juice
Instructions
- Cook pasta according to package directions reserving 1 cup of cooking water.
- Sauté spinach and garlic using 1 -2 tablespoon of water as needed until spinach has wilted and garlic is fragrant. Add salt and pepper.
- In a high speed blender combine drained cashews, spinach, ½ cup reserved pasta water, and herbed vegan parmesan. Blend until smooth and creamy. Add additional pasta water to thin to desired consistency. Taste and adjust seasoning to your liking.
- Pour sauce over pasta and toss to evenly coat.
- Sprinkle additional vegan parmesan and squeeze more lemon juice over pasta, if desired and serve.
Notes
To quickly soften cashews: add cashews and enough water to cover to a sauce pan and bring to a boil. Continue to boil for 15 minutes and drain. Continue with recipe.
Recipe for Vegan Herbed Cashew Parmesan here.
