Preparation

Step 1: Cook the pasta

Cook the pasta in a large saucepan of salted water until al dente. Save 150 ml of cooking liquid before draining the pasta. This cooking liquid will help later to make the sauce perfectly thick.

Step 2: Fruit the base

Heat the olive oil in a frying pan. Fry the onion for 3-4 minutes until translucent and soft. Then add the garlic and sauté for another 30 seconds, until it starts to become fragrant but not brown.

Step 3: Making cashew cream

Place the cashews, water, noble yeast, lemon juice, salt and pepper in a blender. Blend for 1 minute to make a velvety cream sauce. Taste and add additional lemon or salt if necessary.

Step 4: Heat up sauce

Pour the cashew cream into the pan with the onion and garlic. Let the sauce simmer gently, adding some of the cooking liquid if necessary to make the sauce smoother.

Step 5: Without a blender

No blender? Blend the oat cuisine with water, noble yeast and lemon. Stir this mixture into the pan with the onion and garlic and heat gently.

Step 6: Adding spinach

Stir in the spinach handful by hand. It shrinks quickly and gives the sauce a nice green touch.

Step 7: Bringing everything together

Add the pasta to the sauce. Spoon well until all the strands are covered. Add another dash of cooking liquid if necessary to make the sauce extra creamy.

Step 8: Tasting and serving

Taste for salt, pepper and lemon. Serve immediately, with additional noble yeast or lemon zest as a finishing touch, if desired.