Green Pasta
A simple yet delicious pasta dish with a creamy green sauce made from spinach, cashews, and garlic, perfect for busy weeknights or family dinners.
Ingredients
Pasta and Sauce Ingredients
- 8 ounces spaghetti or your preferred pasta
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 10 ounces baby spinach
- 1/4 cup nutritional yeast Adds a cheesy flavor
- 1 teaspoon salt Adjust to taste
- 1/2 cup raw cashews
- 2 tablespoons fresh lemon juice Adds freshness
- 1 cup vegetable broth or water
Instructions
Preparation
- Begin by boiling your chosen pasta according to the package instructions. Once it’s cooked to perfection, drain it and set it aside.
- While your pasta cooks, heat a large skillet over medium heat and add the olive oil. Let it warm briefly before adding the minced garlic. Sauté the garlic for about a minute until it becomes fragrant.
- Add the fresh baby spinach to the skillet. Stir continuously until the spinach wilts, which should take a few minutes.
- Transfer the garlic and spinach mixture to a blender. Add nutritional yeast, salt, raw cashews, fresh lemon juice, and vegetable broth. Blend until smooth and creamy.
- Return the drained pasta to the skillet. Pour the green sauce over the pasta, and toss gently to coat.
- Serve your green pasta warm, garnished with grated Parmesan or a sprinkle of red chili flakes or pine nuts if desired.
Notes
Leftover green pasta can be refrigerated for up to three days. Reheat gently with a splash of water or broth to maintain consistency. Consider adding other vegetables or proteins for variety.