We partnered with @eat.drink.shrink who is enjoying ZENB Pasta as a fantastic traditional pasta swap. Deliciously tart and fresh, this dish will brighten up your taste buds in under 30 minutes. The sauce blends velvety smooth cashews with tangy lemon. It is tossed with ZENB Penne Pasta and spinach for a quick dinner. Try this as a light dinner tonight!

• 2 tablespoons extra-virgin olive oil, divided
• 2 cups fresh spinach
• 1 small shallot, diced
• 2 cloves garlic, chopped
• 1 cup of soaked cashews (soaked overnight or boiled for 10 minutes), drained
• 3/4 cup almond milk
• 2 tablespoons nutritional yeast
• 1 lemon, zested and juiced
• 1 teaspoon kosher salt
• 1/2 tsp. freshly ground black pepper, plus more for serving
• 4 cups cooked ZENB Penne Pasta
• lemon slices for garnish

INSTRUCTIONS

1.

In a large skillet over medium-high heat, heat 1 tbsp oil. Sauté the spinach until just wilted. Set aside.

2.

In the same skillet heat remaining 1 tbsp oil over medium heat. Cook the shallots for 3 minutes, add garlic and cook for 2 minutes.

3.

Remove pan from heat and add to a high-power blender with the soaked cashews, almond milk, nutritional yeast, lemon juice, zest, salt & pepper. Blend until smooth.

4.

Add the cooked pasta to the pan and toss and coat with the sauce. Add the sauteed spinach. Garnish with lemon slices.