Ingredients

The following ingredients have 5 Servings
  • 10 ounces dried fusilli, (or dried pasta of choice)
  • 1 cup raw cashews, (soaked in water 4 to 8 hours)
  • 1/2 cup unflavored and unsweetened soy or almond milk
  • 2 tablespoons white miso paste
  • 2 tablespoons lemon juice
  • 4 garlic cloves, (divided)
  • 1 tablespoon olive oil
  • 8 ounces very finely chopped fresh spinach 
  • 1 1/2 cups water or vegetable broth
  • 1/4 cup chopped scallions, (optional)
  • 2 tablespoons chopped fresh dill, (optional)
  • Salt and pepper to taste
  • Red pepper flakes

Instruction

  • Bring a large pot of water to a boil. Add the pasta and cook it according to the package directions. Drain the pasta into a colander and return the pasta to the pot. Toss it with a dash of olive oil to prevent sticking.
  • While the pasta cooks, place the cashews, milk, miso, lemon juice, and 1 garlic clove into a blender or food processor and blend until smooth and creamy.
  • Coat the bottom of a large pot with 1 tablespoon of olive oil and place it over medium heat. When the oil is hot, add the remaining 3 cloves of garlic and sauté for about 1 minute, until very fragrant. Stir in the spinach and water or broth and raise the heat. Bring the liquid to a simmer and allow to cook until the spinach is bright green and wilted, about 4 minutes. Stir in the pasta and cashew mixture. You can thin the sauce with some additional water if needed. Remove the pot from the heat.
  • Season the pasta with salt and pepper to taste, then stir in the scallions and dill, if using. Divide the pasta onto plates or into bowls. Sprinkle with red pepper flakes. Serve.