Pasta With Spinach & Cashew Cream

Vegan First

Here’s a Pasta recipe enriched with the goodness of spinach and delicious creamy sauce, simply irresistible!

Prep time: 10 minutes

Cook time: 45 minutes

Total time: 55 minutes

Ingredients

1 cup chopped spinach

10-12 cashews soaked for a few hours

2 cups unsweetened non-dairy milk (peanut milk works well)

1 level teaspoon corn flour

2 cups elbow pasta (macaroni)

1 teaspoon oil

3-4 cloves garlic

1 medium green chilli (finely chopped)

¼ tsp pepper powder (coarsely ground)

1 medium onion

Italian seasoning, to taste

Lemon Juice: Use half a lemon

2 tbsp chopped coriander leaves, for garnishing

salt to taste

 

Method

1. Blend spinach, cashews, non-dairy milk and corn flour on high speed until smooth and frothy.

2. Cook the pasta according to the instructions on the pack. Drain and keep aside.

3. Heat oil in a saucepan/kadhai and add the onion, garlic and chilli. Cook on low heat for a few minutes till the onion turns translucent.

4. Add the spinach mixture and bring to boil on medium high heat. Lower the heat and let the sauce simmer for around 6-7 minutes. Add salt and pepper powder.

5. Mix in the cooked pasta and turn off the heat after 2-3 minutes. Stir in the lemon juice just before serving. Sprinkle Italian seasoning and garnish with chopped coriander leaves.

Thinking of trying vegan?

Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part. Will you join them?