Red Cashew Pasta Sauce with Wilted Spinach

 
CashewPastasauce.jpg
 

Ingredients (Serves 2)

For the sauce:

80g cashews (soaked in boiling water for 2 hours)

1 red pepper (roasted at home or from a jar)

2 Sundried tomatoes

3 tbsp dairy free milk (unsweetened)

1 garlic clove

2 tbsp olive oil

Juice of half a lemon

½ teasp salt

Other ingredients

2 large handfuls of spinach

150g Gluten Free Pasta (I like Doves Farm Brown Rice Pasta)

Cooked Prawns (optional)

Method

  1. Place the pasta in a saucepan with boiling water and cook according to the instructions.

  2. Whilst the pasta is cooking, drain the cashews and place them in a blender with the rest of the sauce ingredients.

  3. Just before the pasta is ready place the sauce in a non stick frying plan and heat on a medium heat until hot then add the drained pasta.

  4. Stir through the spinach and allow to wilt into the pasta mix. At this stage you can also add the cooked prawns to warm through if you would like.

  5. Serve topped with nutritional yeast for a cheesy flavour (or if you eat dairy you can top with parmesan).

I love seeing your creations so if you make this please upload an image to social media and tag me in it and #clemmiemacphersonnutrition. Thank you and happy cooking!

Clemmie Macpherson