Friday, May 12, 2017

Sundried Tomato Pasta

Yield: 4 servings

1 lb dry gluten-free pasta
1 cup spinach
1/2 cup sundried tomatoes, diced
2 tbsp basil, finely chopped
zest of 1 lemon
1 tbsp white wine vinegar (optional)
1 tsp red pepper flakes
salt and pepper
vegan parmesan cheese

1/2 cup cashews, soaked
1/2 cup water
2-3 cloves garlic, finely minced
1/3 cup sundried tomatoes
2 tbsp lemon juice
1/2 tsp salt
splash olive oil

1. Bring a large pot of water to a boil. Cook the pasta according to the package directions. Strain.
2. Meanwhile, in a high-speed blender, add all the sauce ingredients. Blend on high speed until smooth.
3. When pasta is done cooking, heat a large skillet over medium-low heat. Add the spinach, sundried tomatoes, basil, and sauce. Cook until the spinach is just wilted.
4. Add the cooked pasta, lemon zest, white wine vinegar, red pepper flakes, and season with salt and pepper. Garnish with vegan parmesan cheese. Serve immediately.

Oh She Glows Every Day

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