Creamy Vegan Mac and Greens
Ingredients
- 1 pound conchiglie pasta (can use any shape or GF)
- 1 cup raw cashews
- 1 cup water
- 5 ounces baby spinach
- 1 cup fresh Italian parsley (I rip it from the bunch, some stem ok)
- 3 cloves garlic
- 1/4 cup olive oil (can use any mild oil)
- 1 1/2 teaspoons sea salt
- Freshly ground black pepper
- Red chili flakes
Preparation
If not using a high-powered blender, soak cashews overnight or boil for 10 minutes and drain.
Bring a large pot of heavily salted water to a boil. Add pasta and cook according to package directions. Drain and return to pot.
Meanwhile, in a blender, combine cashews and water, and blend on high until very smooth (about 2 minutes). Set aside.
In a food processor, combine spinach, parsley, garlic, oil, and salt. Process until smooth.
Add cashew cream to the food processor and process until incorporated.
Add sauce to pot and toss to coat.
Adjust seasoning to taste.
Serve into bowls and top with black pepper and chili flakes. Leftovers can be served warm or cold.
