Ingredients
Pasta
- 8 oz. whole wheat penne pasta
- 3 cups cauliflower florets
- 2 Tbsp. olive oil
- 1 medium yellow onion, diced
- 1 ½ cups frozen peas
- ½ cup sun-dried tomatoes, chopped*
- 3-4 large handfuls of spinach
- salt and pepper, to taste
Sauce
- 1 cup raw cashews, soaked overnight and drained
- 3 cloves garlic
- ½ lemon, juiced
- 1 cup packed fresh basil
- 1 cup water
- ½ tsp. salt
Servings:
Units:
Instructions
- Bring a large pot of water to a boil (salt the water if desired). Add the pasta and cook to al dente according to package directions. About 2 minutes before the pasta is done, add the cauliflower florets to the pot to cook with the pasta as it finishes. Reserve ¼ cup of the starchy pasta water, then drain pasta and cauliflower and set aside.
- Meanwhile, add sauce ingredients to a blender and blend until smooth and creamy. Set aside.
- Add the olive oil to a large skillet over medium heat. Once hot, add the onion and peas. Season with salt and pepper to taste. Sauté, stirring occasionally, until the vegetables soften slightly, about 3-4 minutes. Once softened, add the sun-dried tomatoes and spinach to the skillet. Cook for 1 to 2 more minutes, stirring occasionally, until the sun-dried tomatoes soften and the spinach wilts.
- Add the drained pasta and cauliflower to the pan. Pour in the cashew-basil sauce and toss to combine, adding a tablespoon or two of the reserved pasta water as desired to reach your preferred consistency. Serve and enjoy!
Recipe Notes
*Opt for dry sun-dried tomatoes, not oil-packed.
Recipe adapted from playswellwithbutter.com.
This recipe is from Mississippi Market's Plant-Based Recipe Club — a great way to get more plants on your plate!
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