For a quick dinner after a busy working day, when there is almost no preparation time, try the creamy pea pasta with fresh spinach.
Prep time
10 minutes
Cooking time
10 minutes
Portion
4-5
Shelf life
1days (in refrigerator)
Supplies
Cooking pan
Blender
Ingredients
1 pack of pasta, I used buckwheat pasta
50g cashews (soaked, cover the cashews with water in the morning before you leave the house)
100ml almond milk or water
20 ml water
200g frozen pees
200 spinach
3 tsp nutritional yeast
1 clove of garlic
1 pinch of salt
Method
Boil the pasta as described on the package. After 5 minutes add the frozen peas into the boiling pasta.
Place the cashews in the food processor (or blender) together with the almond milk and water. Blend until it is creamy and add the nutritional yeast and salt.
Cut the garlic into small pieces and fry in olive oil until they turn slightly brown. Add the garlic and the salt to the cashew sauce. Drain the pasta-pea mix and stir the cashew sauce through the pasta.
Wash the spinach and mingle carefully with the pasta.
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