Garlic & Spinach Alfredo Pasta

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 427kcal

Fill a large pot with water and bring it to a boil. Add penne and cook until al dente (about 2-3 minutes less than the instructions on the box). Remove from pot, toss in 1 tsp of oil, and set aside.
1 lb Penne, 3 tbsp Vegetable oil
Add the remaining oil to a large sate pan and turn to medium heat. Once the oil is hot, add onion and saute until tender. About 7 minutes. Add garlic, and cook for an additional 3 minutes, stirring occasionally.
1 White Onion, diced, 3 tbsp Vegetable oil, 3 Garlic cloves, minced
Add cashews, onions, garlic, nutritional yeast, salt, pepper, lemon juice, and vegetable broth to a food processor and blend until smooth and creamy. Add additional broth if needed.
1 White Onion, diced, 1 cups Vegetable broth, unsalted, ½ cup Cashews, raw and unsalted, soaked overnight, 3 Garlic cloves, minced, 1 tbsp Lemon juice, ¼ tsp Salt, 3 tbsp Vegetable oil, 2 tbsp Nutritional Yeast
Add the Alfredo sauce, penne, black pepper, and spinach back into the saute pan and turn to medium-low heat. Cover and cook for 5 minutes, or until spinach is wilted. Stirring occasionally.
1 lb Penne, 3 Cups Spinach, loosely packed, 1 Pinch of Black pepper