This is an AMAZING dinner. Quick to make and very yummy. I served this to my wife last week. Her comment... "When can we have this again???" So, I served it again tonight!
Add pasta to boiling water... we used Angel Hair.
Heat a large skillet to medium-high. Add olive oil, fresh minced garlic and one minced chili pepper. I didnt have a pepper and we don't really like spicy, so i used about a half to a teaspoon of red pepper flakes. Cook until fragrant and browning just a bit.
Take a cup of raw cashews and blitz in a food processor, or. Blender until fine with bits and pieces. Take 1/2 cup of the ground cashews, and 1/4 cup of nutritional yeast and add both to the skillet and stir. Add the juice of 1-2 lemons and stir until a very wet paste forms.
Turn the heat off. Using tongs, move the cooked pasta to the skillet, and add 1/2 to 3/4 cups of pasta water to the skillet also. Stir to combine. Add baby spinach and fresh basil. Stir until the spinach and basil have wilted. Add salt and pepper to taste.
Plate... add a couple pinches of leftover ground cashew, and nutritional yeast. A good squeeze of lemon, and serve.
An option is to add frozen broccoli to the mixture rather than spinach. The heat of the pasta should cook it a bit. If it is not done to your liking, heat on medium adding more pasta water as necessary until desired doneness.
This dish should be very thick and creamy!
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