Baked Penne with Spicy Cashew Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g penne
- 500 g spinach leaves
- 1 large red pepper (s)
- 250 g cashew nuts, unroasted, unsalted
- 250 ml plant milk (plant drink), e.g., Cashew milk
- 200 ml vegetable stock
- 60 g yeast flakes (nutritional yeast flakes)
- 2 small tomato (s)
- 2 small chilli pepper (s)
- 0.25 ¼ medium onion (s)
- 4 small cloves garlic
- 1 small lemon (s)
- salt
- 2 teaspoons coriander
Print Recipe
Pin Recipe Instructions
- Cook the penne according to the instructions on the packet, drain and set aside. Core the peppers and cut into small pieces. Cut the fresh leaf spinach into strips. Thaw frozen spinach. Mix with the paprika.
- For the sauce, mix the broth according to the manufacturer`s instructions. Cut tomatoes, chillies and onions into pieces so that they fit in the blender. Press the garlic cloves with the garlic press. Squeeze the lemon.
- Put cashew nuts, vegan milk, vegetable stock, tomatoes, chillies, onions, pressed garlic, lemon juice, nutritional yeast and coriander in a blender and mix until it is creamy. Season to taste with salt.
- Mix the penne, paprika, spinach and sauce and bake for about 15-20 minutes in a preheated oven at 200 ° C, until the mixture is well heated and the top layer of the sauce has reached the desired degree of browning.
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