Mushroom and Spinach Pasta (Vegan and Gluten Free)

Serves 2 

45 minutes to 1 hour

Ingredients:

• 1 8oz box of your favorite gluten free pasta (I used Veggie Craft Farms Cauliflower Pasta)
• 3 Cups Sliced Mushrooms
• 1 Cup Chopped Spinach
• 1 Shallot
• 1 1/2 Cup Raw Cashews
• 3/4 Cup Nutritional Yeast
• 1/2 to 3/4 Cup Plain Plant Based Milk
• 1 Tablespoon Garlic Powder
• 1 Teaspoon Red Pepper Flakes
• Salt and Pepper to Taste
• 1 Tablespoon Oil
• Optional; top with fresh diced tomatoes (1 medium tomato)

1. Add boiling water to cashews in a container with a lid, fill the water to the top and let sit for 30 minutes to an hour.
2. Cook pasta according to package.
3. In a large pan add oil over medium heat. Add chopped shallots, mushrooms and spinach. Saute until mushrooms are cooked (about 3 to 4 minutes).
4. In a blender or bullet add cashews and 1 cup of the water from the cashews and 1 tablespoon garlic powder. Blend well. If  two thick add 2 to 3 tablespoons of water.
5. Pour cashew sauce on mushrooms, add plant based milk (add more if sauce is too thick), red pepper flakes, nutritional yeast, and salt and pepper to taste. Mix well.
6. Add pasta to sauce and mix. Top with tomatoes and enjoy.