Ingredients

The following ingredients have 4 Servings
  • 1 2/3 cups raw cashews (soaked for 2-4 hours)
  • 1/2 tsp salt
  • 3 cloves fresh garlic (finely chopped or 1 1/2 tsp minced in a jar.)
  • 3 tbsp nutritional yeast
  • 1 1/4 cup water or chicken broth (I used chicken broth. Water for vegans.)
  • 2-3 cups fresh mushrooms (any variety you like is fine. I used about 12 button mushrooms. Largely chopped or sliced.)
  • 1 small onion (finely chopped )
  • 1 1/2 cups fresh spinach
  • 1/2 tbsp olive oil
  • 1 tbsp soy sauce (gluten-free if needed, coconut aminos for soy-free)
  • red pepper flakes
  • penne pasta (gluten-free if needed)
  • parmesan cheese (freshly grated optional ~ vegan parmesan cheese is also an option.)
  • cooked chicken ( Cut into bite-sized pieces ~optional)

Instruction

  • In a food processor add cashews, garlic, nutritional yeast, broth, and salt. Puree until smooth.
  • In a medium-sized skillet sautee mushrooms and onions in oil.
  • Add soy sauce, stir well. Add spinach and cook a few minutes more.
  • Remove from heat. Add cashew mixture and mix well.
  • Spoon over cooked pasta. Sprinkle on some red pepper flakes and parmesan cheese if desired.