Ingredients
Scale
- For the Pasta:
- 1 lb (450g) of your favorite pasta (fusilli, penne, or rotini work wonderfully)
- Salt for pasta water
- For the Creamy Spinach Sauce:
- 5 oz (150g) fresh baby spinach, tightly packed
- 1/2 cup (70g) raw cashews, soaked in hot water for at least 15 minutes (or walnuts/pine nuts)
- 1/2 cup (25g) nutritional yeast
- 2–3 cloves of fresh garlic, peeled
- 1/4 cup (60ml) high-quality extra virgin olive oil
- Juice of 1 large lemon (about 3–4 tablespoons)
- 1/2 teaspoon fine sea salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 to 1 cup reserved hot pasta water
Instructions
- Cook the Pasta: Bring a large pot of water to a rolling boil. Add a generous amount of salt (it should taste like the sea). Add the pasta and cook according to package directions until al dente. The timing is crucial here—start making your sauce right after you drop the pasta in the water.
- Soak the Nuts (Quick Method): While the water is coming to a boil, place your cashews in a heatproof bowl. Pour boiling water over them until they are fully submerged. Let them soak for at least 15 minutes. This step is key to achieving an ultra-creamy sauce. If you have more time, you can soak them in cold water for 2-4 hours.
- Prepare the Sauce: While the pasta is cooking, it’s time to make the vibrant green sauce. Drain the soaked cashews. To a high-speed blender, add the drained cashews, fresh baby spinach, nutritional yeast, peeled garlic cloves, extra virgin olive oil, lemon juice, salt, and black pepper.
- Blend to Perfection: Do not add the pasta water to the blender just yet. Secure the lid and blend on high speed. The mixture will be thick at first. Use the blender’s tamper if you have one, or stop and scrape down the sides a couple of times. Blend until the mixture is as smooth as you can get it.
- Combine and Emulsify: Just before you drain the pasta, use a mug or a heatproof measuring cup to carefully reserve about 1.5 cups of the starchy pasta water. This liquid gold is the secret to a perfect sauce consistency. Drain the pasta and return it to the warm pot.
- Create the Silky Sauce: Pour the thick green paste from the blender over the hot pasta. Now, add 1/2 cup of the reserved hot pasta water. Stir vigorously. The heat from the pasta and the starch in the water will emulsify with the sauce, transforming it into a glossy, creamy coating that clings perfectly to every piece of pasta. If the sauce is too thick for your liking, continue adding the pasta water, a splash at a time, until you reach your desired consistency.
- Serve Immediately: Taste and adjust seasoning if necessary, adding more salt, pepper, or a squeeze of lemon juice. Serve the pasta hot, garnished with your favorite toppings.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-550