Oh She Glows Every Day by Angela Liddon

Author:Angela Liddon
Language: eng
Format: epub
Publisher: Penguin Publishing Group
Published: 2016-08-19T14:28:29+00:00

FOR THE SUN-DRIED CASHEW CREAM

½ cup (125 mL) raw cashews

½ cup plus 1 tablespoon (140 mL) water

2 or 3 medium cloves garlic, to taste

⅓ cup (75 mL) oil-packed sun-dried tomatoes, drained

2 tablespoons (30 mL) fresh lemon juice

½ teaspoon (2 mL) fine sea salt

Splash of olive oil, if needed

FOR THE PASTA

16 ounces (450 g) dry pasta of your choice (such as fusilli, penne, macaroni, etc.)

1 (5-ounce/142 g) package baby spinach

⅔ cup (150 mL) oil-packed sun-dried tomatoes, drained and chopped

¾ cup (175 mL) packed fresh basil leaves, chopped

Splash of olive oil, if needed

Zest of 1 lemon (about 1 tablespoon/15 mL)

1 to 2 teaspoons (5 to 10 mL) white wine vinegar, to taste (optional)

Red pepper flakes

Herbamare or fine sea salt

Freshly ground black pepper

Vegan Parmesan Cheese, made with cashews (optional)

Sliced cherry or grape tomatoes (optional)

Fresh basil leaves, for garnish (optional)

1. Make the sun-dried cashew cream Put the cashews in a bowl and add water to cover by a couple of inches. Soak for 8 to 12 hours or overnight. (For a quick-soak method, cover with boiling water and soak for 30 to 60 minutes.) Drain and rinse.

2. In a high-speed blender, combine the cashews, water, garlic, sun-dried tomatoes, lemon juice, and salt. Blend on high until super smooth. If you have a Vitamix, use the tamper to help the mixture blend. If your blender is having a hard time getting the mixture smooth, add a splash or two of olive oil and blend again. Set aside.

3. Make the pasta Bring a large pot of water to a boil. Cook the pasta according to the package directions.

4. Place the spinach in a large colander in the sink. When the pasta is done cooking, carefully and slowly empty the pot over the spinach in the colander to drain. (This is a quick way to wilt the spinach.) Return the pasta and spinach to the pot and set over low-medium heat.

5. Stir in the sun-dried tomatoes, basil, and sun-dried cashew cream until combined. Add a splash of olive oil if the sauce seems too thick.

6. Stir in the lemon zest and vinegar (use only if you like a tangy kick!) and season with red pepper flakes, salt, and black pepper. Serve immediately, garnished with parmesan, sliced tomatoes, and basil, if desired. The sauce will thicken and dry out fairly quickly, so I recommend serving the pasta immediately and not letting it sit in the pot for long.

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