Pasta Envy

Step by step

1. Cook the Pasta: Cook the pasta in a large pot of heavily salted boiling water according to package directions for al dente. Just before draining, reserve 1/4 cup of the starchy pasta water. Drain the pasta and set aside.

   
   

2. Bloom the Aromatics and Wilt the Greens: In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 60 seconds until highly fragrant, ensuring it does not take on any color. Add the spinach, tossing continuously until it wilts completely and turns a vibrant bright green. Remove from heat.

3. Create the Sauce Emulsion: Transfer the hot garlic and spinach mixture to a high-power blender. Add the nutritional yeast, salt, cashews, lemon juice, and vegetable broth. Secure the lid and blend on high for 1-2 minutes until the sauce is completely smooth, creamy, and emulsified.

4. Finish the Pasta: Return the drained pasta to the now-empty skillet and place over low heat. Pour the puréed green sauce over the pasta. Toss continuously for 60 seconds to coat every noodle. If the sauce is too thick, add a small splash of the reserved pasta water to achieve a perfectly glossy consistency.

5. Serve: Plate the pasta immediately. Garnish as desired with Parmesan, crushed red pepper flakes, or toasted pine nuts