Baked penne with spicy cashew sauce

Ingredients for 4 servings:

• 500g penne
• 500 g leaf spinach
• 1 large bell pepper(s), red
• 250 g cashew nuts, unroasted, unsalted
• 250 ml plant milk (plant drink), e.g. cashew milk
• 200 ml vegetable stock
• 60 g nutritional yeast flakes
• 2 small tomatoes
• 2 small chili peppers
• ¼ m.-sized onion(s)
• 4 small garlic cloves
• 1 small lemon(s)
• Salt
• 2 tsp coriander

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

spicy, vegan, little work

Cook the penne according to the package instructions, drain, and set aside. Deseed the bell peppers and cut into small pieces. Cut the fresh spinach into strips. Thaw the frozen spinach. Mix with the bell peppers. For the sauce, mix the broth according to the manufacturer’s instructions. Cut the tomatoes, chilies, and onion into pieces large enough to fit in a blender. Press the garlic cloves with a garlic press. Squeeze the lemon. Place the cashews, vegan milk, vegetable broth, tomatoes, chilies, onion, crushed garlic, lemon juice, nutritional yeast, and cilantro in a blender and blend until smooth. Season with salt. Mix the penne, bell peppers, spinach, and sauce and bake in a preheated oven at 200°C for about 15-20 minutes, until the mixture is thoroughly heated and the top layer of the sauce has reached the desired degree of browning.