Creamy Spinach & Avocado Pasta with Sundried Tomatoes (Vegan)
Quick, easy & ready in 20 minutes! Creamy, fresh and punchy, this spinach avocado pasta sauce is loaded with vibrant greens and healthy fats.
Servings 4 serves
Calories 514kcal
Equipment
- Blender
Ingredients
Sauce
- 1 avocado pit removed
- 2¾ oz baby spinach fresh, washed; approx. 80g
- 2 cloves garlic peeled
- ½ bunch fresh basil approx. ½ cup loosely packed leaves
- ½ cup cashews raw; soaked overnight or boiled; approx. 113g
- ½ cup olive oil approx. 107g
- 1 tbsp lemon fresh; from about 1 lemon; approx. 28g
- 1 cup soy milk unsweetened; approx. 240ml
- 1 tsp salt
- ¼ tsp black pepper freshly cracked
Pasta and toppings
- 1 cup sun-dried tomatoes roughly chopped; dry-packed or drained if in oil; approx. 170g
- 1.1 lb dry linguine or spaghetti cooked to package instructions; approx. 500g
- fresh basil optional; chopped, for garnish
- nutritional yeast optional; to taste, for topping
Instructions
- First, soften the cashews. If you have time, soak the cashews in water overnight. For a quicker method, boil them for 10 minutes, then drain and rinse under cold water.Tip: If you’re not using a high-powered blender, boil the cashews for 25 minutes to ensure a silky smooth sauce.
- Cook the pasta according to package directions. Drain and set aside.
- In a blender, combine the soaked cashews, avocado, spinach, garlic, basil, olive oil, lemon juice, soy milk, salt, and pepper. Blend until smooth and creamy.
- Toss the pasta with the sauce in the pot until well coated.
- Divide the pasta into bowls and top with chopped sun-dried tomatoes, fresh basil, and a sprinkle of nutritional yeast (if using).
Video
Nutrition
Calories: 514kcal | Carbohydrates: 28g | Protein: 10g | Fat: 44g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 29g | Sodium: 662mg | Potassium: 1501mg | Fiber: 8g | Sugar: 13g | Vitamin A: 2428IU | Vitamin C: 28mg | Calcium: 151mg | Iron: 5mg