Creamy Tomato Spinach Pasta

Ingredients:

1 pound pasta
1 cup raw cashews
1 cup plain, unsweetened soy milk (I used almond)
1/4 cup nutritional yeast
3 Tbls tomato paste
1 tsp salt
1/2 tsp pepper
1 medium yellow onion, chopped
4 garlic cloves, minced
2 cups shredded soy curls
2 tsp oregano dried
1 can diced tomatoes, drained
8 ounces frozen chopped spinach
6 large mushrooms

Instructions:

Soak the soy curls in boiling water for 5-10 minutes.

Boil pasta according to directions and set aside.

Make the cream sauce.  In a heavy duty blender, blend the cashew, soy milk, nutritional yeast, tomato paste, oregano, salt and pepper into a smooth consistency.  Set aside.

In the instant pot, or another pan water saute onion, garlic, mushrooms, shredded soy curls, oregano and cook until the onion is translucent, about 8 minutes.  Add drained diced tomatoes, and frozen spinach.  Cook another 5 minutes or until the spinach is good and hot.

Stir the creamy sauce into the spinach mixture, then fold in the cooked pasta.


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