| 13 | 20 | 523 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 6 |
| 1 cup chopped | Sweet onion |
| 1 1/2 cup | Cashew nuts, raw (soaked) |
| 1 cup | Vegetable stock/broth |
| 1/4 cup | Sun-dried tomato, packed in oil, drained |
| 1 tsp | Apple cider vinegar |
| 1 tbsp | Lemon juice |
| 1 clove(s) | Garlic (chopped) |
| 1 tbsp | Nutritional yeast |
| 2 tbsp | Extra virgin olive oil |
| 2 tbsp | White wine, dry |
| 1/4 tsp | Red pepper flakes |
| 1 tbsp | Salt and pepper |
| 1 package (16oz) | Spinach spaghetti, dry (or pasta of choice) |
1. Heat a skillet over medium, and sautee the onions in oil, about 5 minutes, until translucent.
2. Add onions along with all the rest of the ingredients (minus pasta) to a high powered blender, blend until smooth and creamy.
3. Heat in saucepan, add splash of white wine and a pinch of red pepper flakes, salt and pepper,
4. Cook pasta as per package instructions.
5. Add sauce to cooked pasta and serve!
Serve - with turkey meatballs or roasted chickpeas for vegetarians!
| Grain | 2.9 |
| Meat Alternative | 1.1 |
| Vegetables | 0.5 |
