Basil Spinach Pasta with Cashew Sauce



Farfalle  pasta aka bow tie pasta (1 box)

2 cups of fresh spinach

2 cups of grape tomatoes

1/2 red onion (diced finely)

5 fresh leaves of basil

1/4 teaspoon sea salt

1/8 black pepper

1 tablespoon of olive oil (optional)

Miyoko’s garlic herb vegan cheese wheel (cashew cheese)


Boil pasta (11-13 minutes) follow box directions

Clean all fresh vegetables

Dice all vegetables and add them to a large bowl

Drain cooked pasta and add it to the large bowl

Add all pre-measured spices, Miyoko’s cheese  and olive oil to the bowl then mix all the ingredients together

The cashew cheese should coat the pasta and veggies smoothly

Ready to serve!

Serving size: 4-6



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