Extra Creamy Tomato Spinach Pasta

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Bring a large pot of water to a boil for the pasta.

Add 1 bag of curly pasta to the boiling water and cook until al dente; drain and set aside.

In a high-powered blender, combine 1 cup raw cashews and unsweetened plain non-dairy milk; blend until smooth, adding more milk if needed to reach a thick consistency.

In an Instant Pot on sauté mode, add water to sauté a large chopped onion and 4 minced garlic cloves until the onion is translucent, adding water as needed to prevent burning.

Add rehydrated soy curls to the sautéing onion and garlic to absorb flavors; continue to sauté.

Add 2 teaspoons of oregano to the mixture and stir.

Add half a bag of frozen spinach to the pot and sauté until heated through.

Add 1 can of drained diced tomatoes to the pot and stir until everything is heated.

Pour in the creamy cashew sauce and stir to combine, ensuring everything is well coated.

Add the drained pasta to the pot and mix thoroughly with the sauce and vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens