3/4cupraw cashews, soaked overnight, then drained and rinsed
1jar roasted red peppers, drained
2Tbsp. nutritional yeast
juice of half a lemon
1/4cupvegetable stock or broth
1yellow onion, diced
3cupsvegetable stock or broth
1lb. dry penne pasta
1/2tsp. Italian seasoning
1/2tsp.salt (to taste, depending on saltiness of stock/broth)
1/4tsp.red pepper flakes
4large handfuls of baby spinach
chopped fresh basil, for garnish
In a high-speed blender or food processor, blend sauce ingredients until smooth and creamy. Set aside.
Heat oil in a dutch oven or large pot over medium heat. Sauté onion until starting to soften, then add garlic and continue to sauté another minute, until fragrant.
Add the stock/broth, dry pasta, salt, Italian seasoning and red pepper flakes, and stir to combine. Cover and bring to a strong simmer, then turn heat down to medium-low. Keep covered and continue to simmer, stirring occasionally, for 15 minutes.
When pasta is almost cooked, uncover the pot and add the sauce. Stir to coat noodles, then stir in spinach. Cover pot again for a few minutes to let the spinach wilt, noodles finish cooking, and sauce warm through. If you prefer a thinner sauce, add another splash of broth to get desired consistency.
Serve pasta topped with fresh basil, and enjoy!
This recipe is from Mississippi Market's Plant-Based Recipe Club — a great way to get more plants on your plate!