Ingredients
Scale
- 1 bulb Garlic, top sliced off
- 1 ½ cups Cashews (soaked for 6-24 hours or 1 hour in boiling water)
- 1 ½ cups Vegetable broth
- ¼ cup Nutritional yeast
- 1 cup Spinach
- 1 bunch Parsley
- Juice from ½ Lemon
- 1 tsp Salt
- ½ tsp Pepper
- 3-4 servings Pasta of choice, cooked
Instructions
- Preheat your oven to 400 degrees Fahrenheit and prepare a baking dish by placing the bulb of garlic inside, with the top sliced off. Roast the garlic for about 40 minutes, or until soft and caramelized.
- While the garlic is roasting, soak your cashews in water for 6-24 hours or boil them for 1 hour until softened. Drain them before use.
- Once the garlic has finished roasting, remove the cloves from the bulb and place them in a blender. Add the soaked cashews, vegetable broth, nutritional yeast, spinach, parsley, lemon juice, salt, and pepper to the blender.
- Blend everything until smooth and creamy. Taste and adjust seasoning if necessary.
- Toss the creamy sauce with your cooked pasta, ensuring all the noodles are well-coated. Serve warm, garnished with additional parsley if desired.
Notes
Soak cashews for creaminess. Fresh ingredients enhance flavor intensity.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking & Blending
- Cuisine: Vegan Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg