| 20 | 30 | 617 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 10 min | 4 |
| 1/2 cup | Cashew nuts, raw |
| 1/2 cup | Water, filtered |
| 2 clove(s) | Garlic |
| 1/3 cup | Sun-dried tomatoes |
| 2 tbsp | Lemon juice |
| 1/2 tsp | Sea salt, fine |
| 1 tbsp | Extra virgin olive oil |
| 454 gm | Pasta, Capellini/angel hair, dry |
| 142 gm | Baby spinach |
| 2/3 cup | Sun-dried tomato, packed in oil, drained |
| 3/4 cup | Basil, fresh (packed and chopped) |
| 1 tsp | Extra virgin olive oil |
| 1 tbsp | Lemon peel (zest) |
| 2 tsp | White wine vinegar |
| 1 tbsp | Red pepper flakes (to taste ) |
| 1 tsp | Sea Salt (to taste) |
| 1 tsp | Black pepper (to taste) |
| 1 tbsp | Parmesan cheese, grated (optional) |
| 1 cup | Cherry Tomatoes (sliced, optional) |
| 1 tbsp | Basil, fresh (optional, garnish ) |
1. Put cashews in a bowl with the water and soak for 8-12 hours. Drain and rinse
2. Add all ingredients in a mixer or blender and blend on high until smooth
3. Make the pasta noodles according to cooking direction
4. Place the spinach in a colander in the sink and slowly pour the hot pasta water on top to wilt the spinach
5. Add spinach and pasta back into the pot, on medium low heat, stir in sun dried tomatos, basil, sun dried cashew cream until combined. Add a splash of olive oil if sauce is too thick. Add in all optional ingredients.
| Grain | 4.2 |
| Meat Alternative | 0.5 |
| Vegetables | 2.6 |
