Creamy Sun-Dried Tomato and Spinach Farfalle
Ingredients
- 450 grams farfalle
- 1/2 cup raw cashews
- 1/2 cup water
- 1/2 cup vegetable broth
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 1/2 cup sun-dried tomatoes
- 1 cup water
- 3 tablespoons nutritional yeast
- 1 cup chopped spinach
- Salt and pepper to taste
Garnish
- Toasted pine nuts and parsley
Preparation
Bring a large pot of water to a boil and cook your pasta according to the package directions.
Soak the cashews in boiling water for 10 minutes until tender and drain.
Add the cashews and 1/2 cup fresh water to a blender and blend until completely smooth, then set aside.
Heat the olive oil in a large pan over medium heat.
When hot, add the garlic and sun-dried tomatoes and sauté for 1 to 2 minutes until the garlic is just starting to turn golden.
Reduce the heat and add the black pepper, paprika, thyme, oregano, nutritional yeast, vegetable broth, and cashew cream.
Bring to a boil and stir in the spinach.
Remove from the heat and stir, allowing the spinach to wilt.
Drain the pasta, preserving 1/2 cup pasta water.
Toss the pasta with the creamy sauce, adding more water if necessary.
Season to taste and serve with a sprinkling of parsley and toasted pine nuts.
