Creamy Pea Pasta with Cashews & Spinach | Healthy & Quick

First, cook the pasta: Bring plenty of water to a boil in a large pot over high heat. Salt the water, add the whole wheat spaghetti, reduce the heat to medium, and cook the pasta al dente for about 14–15 minutes (or according to package instructions).

Meanwhile, peel and roughly chop the garlic. Heat a pan over medium heat, add 2 tbsp rapeseed oil, and sauté the garlic for 2–3 minutes. Then add the baby spinach, 50 g of the (thawed) peas, and about half a ladle of the pasta water. Let the mixture simmer for 2–3 minutes.

Remove the pan from the heat and transfer the mixture to a blender. Add cashews, milk, nutritional yeast, salt, and pepper, and blend everything into a smooth, creamy sauce.