I make this dish for the vegie sceptics. Its incredibly creamy without any dairy whatsoever, delicious and full of amazing ingredients. Serves 4.
Ingredients
1 yellow onion
4 garlic cloves
200g cherry tomatoes
400g pasta of choice
2 good handfuls spinach
Sauce:
1 cup cashew nuts
1 cup water
2 tbsp lemon juice
2 tbsp nutritional yeast
2 tsp smoked paprika powder
1 tsp salt
1 tsp black pepper
1 tbsp dried basil
Steps:
1. Soak the cashews for a couple of hours. If you don't have time to soak, boil in a pan for 5 mins.
2. Meanwhile, chop the onion, mince the garlic, slice the tomatoes in halves, set aside
3. Cook the pasta of choice according to the package instructions
4. When the cashew nuts are done, drain them and add to a high speed blender together with all the other sauce ingredients and blend until smooth, set aside
5. Sauté the tomatoes, garlic and onion on medium heat with a splash of water or oil until the tomatoes and onion are starting to become soft
6. Then add the cashew sauce and spinach to the pan and bring to a simmer, add splashes of water or plant milk when the sauce thickens and combine. Then turn off the heat
7. Drain the cooked pasta and add to sauce, make sure the pasta is covered in sauce, then it's ready to be served!
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