YOUR SOLIN GENERATED RECIPE
Creamy Cashew Alfredo Pasta with Fresh Spinach
Enjoy a luscious, dairy-free creamy cashew Alfredo pasta that’s been artfully blended into a velvety sauce, perfectly complemented by a pop of fresh spinach and nutrient-packed edamame. This dish delivers comforting flavors and an energizing boost, making it a satisfying meal suited for any time of day.
INGREDIENTS
2 oz Whole Wheat Pasta
1/4 cup Raw Cashews
1/2 cup Shelled Edamame
2 tbsp Nutritional Yeast
1 cup Fresh Spinach
1 clove Garlic
1/4 piece Onion
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Begin by soaking the raw cashews in warm water for at least 20 minutes to soften them. Drain before use.
Cook the whole wheat pasta in a large pot of boiling salted water until al dente. Reserve a small cup of pasta water and then drain the pasta.
Meanwhile, heat the olive oil in a skillet over medium heat. Sauté the finely chopped onion and minced garlic until softened and fragrant.
In a high-speed blender, combine the soaked cashews, nutritional yeast, a few tablespoons of the reserved pasta water, and a pinch of salt and pepper. Blend until completely smooth to create a creamy base.
Pour the cashew cream into the skillet with the sautéed garlic and onion. Stir in the shelled edamame, letting it warm through and meld with the sauce.
Add the cooked pasta and fresh spinach to the skillet. Toss everything together over low heat, allowing the spinach to wilt and the flavors to blend. If the sauce is too thick, add additional reserved pasta water a spoonful at a time.
Season with extra salt and pepper to taste and serve immediately while warm.