Ingredients.
- ​1 tbsp Capers
- ​2 tbsp Basil chopped plus additional fresh leaves for garnish
- ​2 tsp Miso Paste
- ​1 tbsp Vegan Butter
- ​2 tsp Avocado Oil
- ​1 cup reserved Pasta Water
- ​2 cups Baby Spinach
- ​1 cup Raw Cashews soaked & rinsed
- ​1/2 cup White Wine (use one you’d enjoy drinking)
- ​1/2 cup Plant Milk ( I like Oat for its creaminess)
- ​1/4 cup Water
- 454 g of short Pasta
- ​40-45 g of Sun-dried Tomatoes rehydrated and chopped
- ​4 cloves Garlic minced
- ​1 small Onion chopped
- ​Salt & Pepper to taste
- Serve with Vegan Parmesan and more fresh Basil
Method.
🔹 To make the cashew cream, soak the cashews in hot water for 30 minutes. Drain, rinse and blend them with the 1/2 cup of plant milk and 1/4 cup of water. Blend until completely smooth. Set aside.
🔹 Boil the pasta according to package directions. While it cooks prepare the sauce.
🔹 Add the butter and oil to a large skillet on medium high heat. Once the butter has melted, sauté the onion until it becomes translucent. About 5 minutes.
🔹 Add in the miso paste, garlic, capers and sun-dried tomatoes and continue cooking for 3-5 minutes until the garlic becomes fragrant.
🔹 Add in the baby spinach and basil and mix well. Allow the spinach to begin to wilt before adding in the cashew cream and about 1/2 cup of the reserved pasta water.
🔹 Toss in the cooked pasta and mix well. Season with salt & pepper and add the remaining pasta water if sauce is too thick.
Serve with additional fresh basil and parmesan. Enjoy!
