This creamy spinach pasta features cashews, plant-based milk, and nutritional yeast, blended into a smooth sauce and combined with perfectly cooked pasta and wilted spinach. It's both delicious and satisfying, making it a great meal for two.
1: Transfer the cashews to a small bowl and cover with hot water straight from the kettle. Leave to soak for 20 minutes.
2: Next, cook the pasta as per the packet instructions. Note: when you drain the pasta, reserve roughly a cup of the pasta water for later.
3: Drain the cashews and add them to a blender along with the plant-based milk, nutritional yeast, cornflour, nutmeg, and generous pinches of salt and pepper. Blend until smooth.
4: Next, drizzle a little olive oil in a frying pan on medium heat. Once hot, fry the onion and garlic for 5 minutes or until translucent.
5: Add the cashew sauce and spinach to the frying pan. Cook for 3-5 minutes until the sauce is hot and has thickened slightly and the spinach is wilted. Add a couple of tablespoons of reserved pasta water if needed to loosen the sauce. Now throw in the cooked pasta, taste, and season with salt and pepper to perfection.
6: Divide the pasta between 2 serving bowls and finish with a drizzle of olive oil and a sprinkling of pepper.
