- 1 tablespoon olive oil or ¼ cup water (we used Colavita extra-virgin olive oil)
- 1 small yellow onion, chopped
- 3 to 5 garlic cloves, chopped (we used 5 cloves)
- 1 cup raw cashews, soaked for 30 minutes in hot water, then drained
- 1 ½ cups vegetable broth (we used Swanson organic vegetable broth)
- Salt and freshly ground black pepper (we used kosher salt and freshly ground black pepper)
- 2 tablespoons freshly squeezed lemon juice
- ¼ cup nutritional yeast
- 1 teaspoon smoked paprika
- 1 teaspoon dried basil
- ½ cup plain unsweetened nondairy milk (we used Silk plain soy milk)
- 12 ounces linguine (we used Ronzonie Whole Grain Linguine)
- 9 ounces spinach, thick stems removed, coarsely chopped
- Pour the oil into a large skillet and set the heat to medium. Once the oil’s hot, toss in the onion, stirring constantly for 4 minutes or until softened. Add the garlic in, continuing to stir for another 30 seconds. Pour the broth in, seasoning to taste with salt and pepper. Let the broth simmer for 5 minutes before taking the skillet off the heat.
- Take the mixture from the skillet and place it in a high-speed blender. Add the following ingredients to the blender, putting the lid on afterwards and processing until smooth: cashews, lemon juice, nutritional yeast, paprika, basil, and salt and pepper to taste. Add as much of the ½ cup of nondairy milk to the sauce as needed to reach your preferred sauce consistency (we poured ¼ cup in and blended it just to combine). Take a taste and see if you need to add any more salt and pepper (we did)
- Add the pasta to a large pot of salted water, stirring now and then until it reaches al dente. One minute prior to the pasta getting to the al dente phase, add in the spinach, stirring to combine. Drain the pasta and spinach, returning it to the pot afterwards. Pour the sauce in afterwards, tossing it gently to coat the pasta and spinach. Serve immediately, adding on a few grinds of pepper afterwards (we didn’t add the extra pepper).
This is supposed to serve 4 but it tastes so good you may want to double this so you can get the portion size that you’ll really want ! It’s so important to season this, the salt really brings out the cheesy, slightly smoky flavor in the creamy sauce. Don’t know if the spinach adds a lot of flavor but the pop of color it brings to the dish is really nice. Hope you enjoy this as much as we did !
This recipe came from Robin Robertson.
We weren’t paid in any form to promote Colavita, Swanson, Silk, Ronzoni, or Robin Robertson.
Take care everybody !