One-Pan Creamy Spinach Pasta
Total Time
15 minutes
Prep Time
0 seconds
Cook Time
15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
1 serving
- 30g cashews
- 1 tablespoon sunflower seeds
- 25ml boiling water
- 3 cloves garlic
- large handful of spinach
- 1.7 fl oz almond milk
- ½ lemons
- 2 tablespoons nutritional yeast
- drizzle of olive oil
- pinch of sea salt
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Preparation
Step 1
Place the cashews and sunflower seeds in a small bowl with the boiling water; leave to soak for about 5 minutes.
Step 2
Meanwhile, start the sauce. Place a medium saucepan over medium heat, add a drizzle of olive oil. Add the garlic and cook for about 2 minutes until fragrant. Add the spinach and a pinch of salt; cook for a further 2 minutes, stirring throughout, until the spinach is wilted.
Step 3
Add the spinach mixture to a high-speed blender with the soaked cashews, sunflower seeds and the soaking liquid. Then add the almond (or oat) milk, lemon juice and nutritional yeast; blend until smooth and creamy. Season with salt to taste.
Step 4
Give the saucepan a quick rinse, then cook the pasta in salted boiling water according to packet instructions. About 1 minute before the pasta is cooked, add the peas. Then reserve a mugful of the pasta cooking water and drain.
Step 5
Return the pasta and peas to the saucepan and pour in the sauce. Gradually add some of the pasta cooking water (about ¼ cup) and stir until the pasta is coated and the sauce is thick and glossy. Add more pasta cooking water, if needed, to loosen the sauce. Serve immediately.
Step 6
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