Vegan Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

The Vegan Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a tasty dish. You will make this in thirty minutes. The calories for this are 380 kcal per serving. Serve your Vegan Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce at occasions, parties, events, gatherings, family dinners, brunch, or lunch. Pair this dish with garlic bread, steamed vegetables, salad, and roasted chickpeas. The kitchen tools to make this dish are minimal, and you will follow simple instructions to make it as well. We will use spaghetti, spinach, sun-dried tomatoes, raw cashews, unsweetened vegan milk, garlic, olive oil, lemon juice, salt, and black pepper to make it. Keep your dish in a tight box to chill it for four days.

STATS:

• Total time: 30 minutes
• Cuisine: Italian
• Preparation time: 10 minutes
• Diet: Vegan
• Cooking time: Twenty minutes
• Course: Main
• Serving size: 1 plate
• Number of calories: 380 kcal
• Servings: 4

EQUIPMENT:

• Knife
• Chopping board
• Spatula
• Blender
• Big pan
• Large pot

INGREDIENTS:

• 12 oz spaghetti
• Half tsp salt
• 2 cups fresh spinach
• Half cup sun-dried tomatoes
• 1/2 cup raw cashews (put them in hot water for twenty minutes)
• One cup unsweetened vegan milk
• 2 cloves of minced garlic
• Two tbsp olive oil
• 1 tbsp lemon juice
• Quarter tsp black pepper

INGREDIENT NOTES:

SPAGHETTI:

• Here we will use spaghetti because it is the main ingredient for your vegan recipe. This pasta will be the base for your dish. You can add gluten-free pasta for substitution.

SPINACH:

• The main vegetable for your dish is spinach. It will give color to your dish, and it will make your dish healthy as well. Kale is another idea that you can try.

SUN-DRIED TOMATOES:

• These are another core thing to use in your vegan recipe. These will give your dish a rich flavor. You will also feel tanginess from adding it. For an alternative, use roasted red peppers.

CASHEWS:

• We will blend the soaked cashews so they give your recipe a creamy look. These will make the main creamy sauce for your spaghetti recipe. Use sunflower seeds as a substitute idea.

UNSWEETENED VEGAN MILK:

• This milk will help the cashews make a smooth sauce for your vegan meal. You can add any sort of unsweetened vegan milk here.

GARLIC:

• Garlic will make the flavor of your recipe better, and you can add shallots for another choice as well.

OLIVE OIL:

• We will use this oil to cook the garlic so it boosts its taste. Use avocado oil when you need something else.

LEMON JUICE:

• The sauce will feel bright once you use this on it. Lemon juice can also maintain the flavors of other ingredients in this recipe. Use vinegar for substitution.

INSTRUCTIONS:

1. Add water to the large pot so it boils, and add some salt to it as well.
2. Include spaghetti in it and cook it by looking at it’s box instructions.
3. Next, drain them after boiling and place them on any side.
4. Then drain your soaked cashews and add them to a clean blender.
5. Also, add vegan milk, lemon juice, sun-dried tomatoes, salt, and pepper to the blender.
6. Now turn on your blender and blend these for a smooth mixture.
7. Then include oil to the pan and put it over medium heat.
8. Include garlic in it so it cooks for 2 minutes, & add the sauce to cook for four minutes.
9. Next, add spinach to the mixture and mix till you wilt it.
10. Lastly, you will add boiled spaghetti to the pan to coat everything, to finish your recipe.

SERVING SUGGESTIONS:

SIDES:

• Garlic bread
• Steamed vegetables

SALAD:

• Mixed green salad
• Arugula and cherry tomato salad

SNACK:

• Roasted chickpeas
• Vegan bruschetta

TIPS:

• Soaking the cashews is the main thing for your creamy dish because they will get creamy after soaking.
• Don’t cook your spinach for too long because you just need to wilt it.
• You can add more vegan milk to your sauce to control its thickness.
• Also, you can try adding parsley for a good look and a fresher flavor in your recipe.

STORAGE INFORMATION:

FRIDGE:

• Add this meal to a vessel so you keep it in the fridge for up to four days.

FREEZER:

• Freeze the sauce in a closed freezer vessel for up to two months. Also, keep your cooked pasta in portion boxes for a month.

FAQs:

How can we eliminate nuts from this meal?

• You can add silken tofu instead of cashews to skip nuts in your dish.

Does my vegan recipe contain gluten?

• Yes, your dish has gluten in it. You will use gluten-free pasta to remove it from your recipe.

NUTRITIONAL INFORMATION:

Protein: 12 grams

Iron: 3.5 g

Calories: 380 kcal

Total carbs: 60 g

Net carbs: 55 g

Potassium: 650 grams

Sodium: 400 g

Fiber: 6 g

Vitamin A: 2800 IU

Calcium: 120 g