Yes, it’s a creamy and delicious pasta dish that’s ready in less than 30 minutes. But it’s also dairy-free and gluten-free, and you wouldn’t even know it! Cashew magic, folks!
- 1 box (12 oz size) Gluten-free pasta
- 2 cloves minced garlic
- ½ cups Dried tomatoes
- 2 tablespoons Olive oil
- 1 cup Spinach
- ½ cups Cashew nuts unsalted
- ½ cups Water
- 1 pinch Salt and pepper
- 2 tablespoons Tomato Paste
Cook the pasta according to the instructions on the box.
Mince the garlic and chop the sun-dried tomatoes.
In a large saucepan, heat the olive oil over medium-low heat for 1 minute. Add minced garlic and cook for about 30 seconds (until fragrant). Add the crushed dried tomatoes, cook for 5 minutes. Then add the spinach and reduce to low heat.
In a high-speed blender, combine the cashews, water, and a pinch of salt and pepper. Add the cashew nut cream to the mold and the tomato paste. Mix everything.
Add the cooked pasta and let it heat through for 5 minutes. Serve!