Spinach & Cashew Linguine

From the time I was a child, I have LOOOOVVVEEDD pasta. Doesn't matter what shape, size, color or what it's made from. I love it all. Cutting carbs will never be a possibility for me. 


So, tonight I thought I would cook-up a tried and true recipe that is easy and tasty. I like to think that the amount of spinach that I put into this recipe kind of balances out eating all the pasta.


Spinach & Cashew Linguine
Ingredients
-1 package of whole wheat linguine
-1 tbsp olive oil
-5 cloves of garlic, minced
-3-4 C of spinach, chopped
-1/4 C sun-dried tomatoes (packed in oil), diced
-1/2 C ground cashews*
-2 tbsp vegan cream cheese


Directions
Bring large pot of water to boil. I always add a pinch of salt for flavor. Once water has reached a boil, add 3/4 package of linguine. 


While pasta is cooking, heat skillet on medium heat. Add olive oil and minced garlic. Cook for 30 seconds, just until garlic is fragrant. Add spinach and cook until spinach is wilted. Stir in sun-dried tomatoes, ground cashews and cream cheese. Take skillet off heat. Add 1/2 C to 3/4 C of pasta water to skillet. Water amount will depend on how thick you like your sauce. Add salt and pepper to taste. 


Once pasta is al dente, drain and add to skillet. Mix pasta into sauce mixture. I will often turn the heat back on on the stove to heat mixture up a bit more. Serve immediately.


*I like to grind whole cashews in my clean coffee grinder. It takes no time at all. 




Enjoy!!!