Vegan Linguine in Curried Cream

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Soak cashews in cold water overnight or in boiling water for about an hour. Drain, then rinse well.

Step 2

Add cashews, water, curry powder, garlic powder, onion powder, ginger powder, salt and pepper into a blender. Blend until smooth and creamy. Add more water if it is too thick. Set aside.

Step 3

Cook pasta as per packaging instructions. Drain, reserving at least 1/2 cup of its water, then set aside.

Step 4

Heat oil in a pan or skillet over medium high, then cook the tomatoes for two minutes.

Step 5

Then add the cashew cream mixture, and allow to cook some more for about 5 minutes, or until the sauce starts to boil, stirring constantly to prevent burning.

Step 6

Add spinach and pasta, then mix well. If the sauce is too thick, add reserved pasta water until the desired consistency is reached.

Step 7

Once spinach has started to wilt, turn off the heat. Transfer to a serving plate, garnish with chilli slices, and top with peanuts and a lime wedge. Serve while hot.