Name: Creamy Vegan Cashew Pumpkin "Alfredo" Linguine with Baby Spinach
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 (142 g) pkg baby spinach; 1 ½ cups cashews, roasted unsalted; 532 ml chicken or vegetable broth; 6 cloves garlic; 425 g linguine pasta; ½ cup nutritional yeast flakes; 1 ½ (398 ml) cans pure pumpkin purée; all-purpose flour; black pepper; nutmeg, ground; salt

Creamy Vegan Cashew Pumpkin "Alfredo" Linguine with Baby SpinachCreamy Vegan Cashew Pumpkin "Alfredo" Linguine with Baby Spinach — a 35-minute dinner recipe with 11 ingredients, serving 6.Ingredients

3 (142 g) pkg baby spinach

1 ½ cups cashews, roasted unsalted

532 ml chicken or vegetable broth

6 cloves garlic

425 g linguine pasta

½ cup nutritional yeast flakes

1 ½ (398 ml) cans pure pumpkin purée

all-purpose flour

black pepper

nutmeg, ground

salt

Instructions

Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.

Meanwhile, place cashews in a medium bowl. Using a measuring cup, carefully remove 3 cups of boiling water from the pot and pour over the cashews; let sit for 15 minutes.

Peel and slice garlic.

Once cashews are done soaking, drain and return to the bowl.

Add garlic, cashews, pumpkin, broth, nutritional yeast, flour, and spices to a blender and purée until smooth. (If necessary, work in batches to best fit your blender.)

Wash and dry the spinach. (Skip this step if it came pre-washed.)

Drain pasta and set aside to drain further.

Return pot to medium heat. Add the sauce from the blender and bring to a simmer.

Once simmering, add spinach to the pot in handfuls, waiting for the spinach to wilt slightly before adding the next handful.

Add pasta, stir to combine, and cook, stirring occasionally, until warmed through, 4-5 minutes.

Divide pasta between bowls and enjoy!

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