Creamy Spinach & Avocado Pasta with Sundried Tomatoes (Vegan)
Quick, easy & ready in 20 minutes! Creamy, fresh and punchy, this spinach avocado pasta sauce is loaded with vibrant greens and healthy fats.
Ingredients
- 1avocado (pit removed)
- 2 ¾ ozbaby spinach (fresh, washed; approx. 80g)
- 2 clovesgarlic (peeled)
- ½ bunchfresh basil (approx. ½ cup loosely packed leaves)
- ½ cupcashews (raw; soaked overnight or boiled; approx. 113g)
- ½ cupolive oil (approx. 107g)
- 1 tbsplemon (fresh; from about 1 lemon; approx. 28g)
- 1 cupsoy milk (unsweetened; approx. 240ml)
- 1 tspsalt
- ¼ tspblack pepper (freshly cracked)
- 1 cupsun-dried tomatoes (roughly chopped; dry-packed or drained if in oil; approx. 170g)
- 1 ⅛ lbdry linguine or spaghetti (cooked to package instructions; approx. 500g)
- fresh basil (optional; chopped, for garnish)
- nutritional yeast (optional; to taste, for topping)
Directions
- 1
First, soften the cashews. If you have time, soak the cashews in water overnight. For a quicker method, boil them for 10 minutes, then drain and rinse under cold water.Tip: If you’re not using a high-powered blender, boil the cashews for 25 minutes to ensure a silky smooth sauce.
- 2
Cook the pasta according to package directions. Drain and set aside.
- 3
In a blender, combine the soaked cashews, avocado, spinach, garlic, basil, olive oil, lemon juice, soy milk, salt, and pepper. Blend until smooth and creamy.
- 4
Toss the pasta with the sauce in the pot until well coated.
- 5
Divide the pasta into bowls and top with chopped sun-dried tomatoes, fresh basil, and a sprinkle of nutritional yeast (if using).