Pasta with Spinach Sauce

At the risk of sounding totally inappropriate, I really miss creamy sauces.

As you’ve seen, I’ve been toying with the occasional processed cashew and nutritional yeast combination trying to find the sauce. Y’know, the one that I’d probably feel comfortable feeding to someone other than myself because I know I’m capable of eating some really bizarre stuff. Example–I have a tendency lately to blend spinach into my buckwheat bakes for breakfast. Someday I’ll actually remember to take a photo instead of shoveling it in while I stand in the stairway playing, “let’s kick the ball down the stairs for Romie so she can get some exercise and I don’t feel guilty for going for a whopping 1.5 mile run jog this morning”. It’s good. Honest. I’m plowing through a 5lb container of fresh spinach like it’s my job. Wouldn’t that be a great job?

Anyway, I wanted to make this again for dinner last night, but I had to keep it light since I was going to Yin Yoga at Root Whole Body. That class was so, so hard for me in case you were wondering. It’s so basic and so introspective. The instructor kept coming over during poses to help me really get the most out of them. I need work, lots of it. I also need to learn to stop letting my mind wander to the 2380923829 things going on. Will I do this again? Absolutely, just maybe not there because damn it’s expensive [$17/class!].

So is this the sauce? Maybe. I definitely liked it, and I’ll probably make it again, but I don’t know that this is the final incarnation of it.

Inspiration: The Sunny Raw Kitchen

Ingredients

• 1/4 cup of cashews
• 2-4 handfuls of spinach
• 3 sundried tomatoes
• 1/4 of an onion
• 1/8 cup of water
• 1/2 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon of nutritional yeast
• 1/2 clove of garlic
• 1/2 teaspoon chili flake
• a dash of salt
• a dash of nutmeg
• a dash of thyme [I used an Italian blend of herbs]

Preparation

1. Place everything [starting with only two handfuls of spinach] into a Magic Bullet, blender, or food processor.
2. Blend until creamy.
3. Taste it. I ended up chucking in more spinach at the end because that’s just how I roll.
4. Pour it all over your prepared pasta.
5. Top with fresh cracked pepper [and Parmesan if you can do that sort of thing].
6. Marvel at its green color.