INGREDIENTS (4 people)
250gr of whole wheat rigatoni pasta (bought in Jumbo NL)
150gr of chopped spinach
10-12 cashews soaked for a few hours
Unsweetened almond milk (add it the blender until creamy texture)
1 teaspoon oil
1-2 cloves garlic
2 tbsp of nutritional yeast (packed with high-quality protein)
1 medium onion
Lemon juice: use half a lemon
1 canned organic green peas
2 tbsp chopped chives leaves, for garnishing
salt & pepper to taste
Blend spinach, cashews, almond milk and nutritional yeast on high speed until smooth.
Cook the pasta according to the instructions on the pack. Drain and keep aside.
Heat oil in a saucepan and add onion and garlic. Cook on low heat for a few minutes till the onion turns translucent.
Add the spinach mixture and bring to boil on medium heat. Lower the heat and let the sauce simmer for around 6-7 minutes. Add salt and pepper .
Mix in the cooked pasta and turn off the heat after 2-3 minutes. Stir in the lemon juice just before serving.
Cook the green peas separately in boiled water.
Garnish the pasta dish with the green peas and chopped chives.