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
- 3 cloves garlic
- 1/4 cup olive oil
- 1 1/2 teaspoons sea salt
- Freshly ground black pepper
- Red chili flakes
Preparation
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 for about 2 minutes
Set aside the cashew cream
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
