PASTA
16 ounces whole wheat pasta

CREAMY SAUCE
1 large onion, diced
1 large (or 2 smaller) shallot(s), diced
1 large lemon, peeled
1 1/2 cups raw cashews
1 3/4 cups unsweetened nondairy milk (I use soy milk)
1 cup water
1/4 cup nutritional yeast
2 1/2 teaspoons kosher salt (or to taste)
1/2 teaspoon coarsely ground black pepper
generous sprinkle of Creole or Cajun seasoning

SEASONED SPINACH
16 ounces frozen spinach, thawed
generous sprinkle of kosher salt
sprinkle of coarsely ground black pepper
dash of nutmeg
dash of Creole or Cajun seasoning

TOPPING
1 cup bread crumbs (I use crushed Homemade Oil-Free Croutons)

Instructions

Preheat oven to 400 degrees.

Cook pasta according to package directions, but remove from heat when still slightly underdone (pasta will finish cooking in the oven). Drain pasta and return to pot. Set aside and allow the pasta to come close to room temperature.

Heat a large nonstick skillet (like Scanpan) over high heat. Add onions and shallots and dry sauté until golden. Sprinkle a little bit of water (a few times as needed) to prevent sticking to the pan.

Meanwhile, slice the peeled lemon into smaller pieces. Remove any seeds.

Into a high-powered blender (like a Vitamix), combine cooked onions, shallots, peeled lemon pieces, raw cashews, milk, water, nutritional yeast, 2 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, and Creole or Cajun seasoning. Blend until very smooth.

Pour cream sauce over cooled pasta and combine well.

Drain thawed spinach well, and squeeze it thoroughly, removing as much liquid as possible. Separate spinach into small pieces, and season with kosher salt, black pepper, nutmeg, and Creole or Cajun seasoning.

Gently stir seasoned spinach into pasta mixture. Transfer to a 9-inch x 13-inch baking dish. Sprinkle top with bread crumbs.

Bake covered for 15 minutes. Remove cover and bake 15 more, or until golden. Serve immediately.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen