Buy all ingredients right below the recipe
INGREDIENTS
- 300 g whole wheat spaghetti, dry (you can also use other pasta)
- 3 cloves garlic
- 2 tablespoons rapeseed or sunflower oil
- 50 g fresh baby spinach (can be replaced with thawed)
- 130 g frozen peas (thawed)
- 50 g cashew nuts
- 250 ml semi-skimmed milk (can be replaced with any plant-based milk)
- 2 tablespoons nutritional yeast (can be replaced with grated Parmesan)
- Salt
- Pepper
INSTRUCTIONS
- 1First, cook the pasta: Bring a sufficient amount of water to a boil in a large pot over high heat. Then salt the water, add the pasta to the pot, reduce the heat to medium, and cook for 14–15 minutes.
- 2Meanwhile, peel and roughly chop the garlic. Then take a pan, heat 2 tablespoons of oil in it over medium heat, add the chopped garlic, and sauté it for 2–3 minutes over medium heat. Next, add baby spinach, 50 g of thawed peas, and approximately ½ ladle of water, taken from the pasta pot, to the pan. Cook this mixture for 2–3 minutes over medium heat. After cooking, turn off the heat, transfer the mixture from the pan to a blender, add cashew nuts, milk, nutritional yeast, salt, and pepper, and blend everything until smooth.
- 3Once the pasta is cooked, drain it and return it to the pot. Then add the remaining peas and the blended mixture, stir, divide the contents of the pot into 4 portions, and serve.
Tip
You can garnish individual pasta portions with fresh herbs before serving.
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The author of the photograph is Marie Bartošová