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

Enjoy this vegan first recipe? Why not try this curd rice with cashew curd?

There's more where this came from!

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

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

Enjoy this vegan first recipe? Why not try this curd rice with cashew curd?

Blend spinach, cashews, non-dairy milk and corn flour on high speed until smooth and frothy.
Cook the pasta according to the instructions on the pack. Drain and keep aside.
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.
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.
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.