Cashew Cream Spinach Cheese Pasta
Ingredients
- Cashews
- Kokos cheese
- 1 spoonful nutritional yeast
- Onion powder
- Garlic powder
- 1 clove fresh garlic
- 1 teaspoon Swiss marigold bouillon powder
- Half a pint plant milk
- 1 teaspoon vegan butter
- Salt
- Pepper
- Olive oil
- Onion
- Mushrooms
- Tomatoes
- Fresh oregano
- Baby spinach
- Pasta
Preparation
Soak cashews in boiling water for an hour.
Blend cashews with Kokos cheese, a spoonful of nutritional yeast, onion powder, garlic powder, 1 clove of fresh garlic, 1 teaspoon Swiss marigold bouillon powder, half a pint of plant milk, 1 teaspoon vegan butter, salt, and pepper until smooth and creamy.
Simmer the mixture for 10 to 15 minutes.
In a little olive oil, sauté onion, fresh garlic, mushrooms, and tomatoes with fresh oregano.
Add washed baby spinach to the sauce and stir on low heat for 1 minute until wilted.
Cook the pasta according to package instructions
Toss the pasta in the cashew and spinach sauce and top with the tomatoes, mushrooms, onions, and garlic.