Pasta and spinach with a creamy sauce.

The pasta I used for this recipe is made from blend of corn and qunioa flour. The box says to cook it for only 6 minutes and in bold DO NOT OVERCOOK, but after 6 minutes it was still hard. I ended up cooking the pasta for probably 10 minutes and it didn’t fall apart so I don’t know what they were freaking out about.

This sauce is also an adaption form Vegan Yum Yum and is incredibly quick and easy. You will need a blender. Also…I used spinach as an add in, but you could use any vegetable you like, fresh herbs, tomatoes, or just have it plain. It's delish.

1 cup rice milk

1/3 cup cashews

¼ cup nutritional yeast (check the brand you use to make sure its gluten free, mine was.)

2 tbsp earth balance

1 tbsp tahini

2 tbsp lemon juice

2 tsp Dijon mustard

¼ tsp paprika

1 tsp salt

½ tsp pepper

2 cloves garlic, chopped

1 box pasta hells (gluten free or regular, your choice!)

Baby Spinach Leaves (a handful or so)

Step One: Boil a pot of water for the pasta. Once pasta is tender, drain, and put back in pot.

Step Two: In a blender combine all ingredients for the sauce. Blend on high speed until smooth. Be patient this will take a couple minutes. You don’t want chunks of cashews in your sauce so blend it for a while. The sauce will seem too thin, but relax it will be fine.

Step Three: Once the sauce is smooth, add it to the pot with the cooked pasta shells. Turn on the heat to medium and heat together. Once heated the sauce will thicken.

Step Four: Add in the spinach and mix until it begins to wilt. Serve!