Spinach Pasta with Cashew Parmesan

Instructions

1. Prepare Cashew Parmesan

   3 min hands-on

   • Place cashews, yeast extract, garlic, and salt into a food processor.
   • Pulse until crumbly, resembling bulgur wheat. Set aside.

2. Blend Spinach-Basil Sauce

   4 min hands-on

   • Combine spinach, basil, yeast extract, tahini, olive oil, and pinto beans in a blender.
   • Add lemon juice and blend until smooth and creamy. Adjust with water if needed.

3. Cook Pasta

   2 min hands-on10 min waiting

   • Cook pasta in boiling salted water until slightly al dente.
   • Reserve some pasta water and drain the pasta, keeping it warm.

4. Combine Pasta and Sauce

   2 min hands-on2 min waiting

   • Pour sauce over pasta and add reserved pasta water to adjust consistency.
   • Stir to coat pasta evenly and warm through on low heat.

5. Serve and Garnish

   2 min hands-on

   • Divide pasta into bowls and sprinkle with cashew parmesan.
   • Drizzle with olive oil, add black pepper, and garnish with basil and lemon zest.
   • Cooking tips:
   • For a smoother sauce, ensure beans and tahini are well-blended, scraping down the sides of the blender as needed.
   • Taste the sauce before mixing with the pasta and adjust seasoning to your preference.
   • If you prefer a slightly nutty flavor, lightly toast the cashews before processing them for the parmesan.