John Myers
Contents
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Ingredients
- 200 g Cooked fusili
- 10 g Mild coconut fat
- 1 medium sized Chopped onion
- 300 g frozen spinach thawed
- 2 handful Cashew nuts chopped
Instructions
- Brown the chopped onions in the coconut oil, add the thawed spinach and let it simmer for a few minutes, season with vegetable salt, round off with pepper on the grinder and let the whole thing steep.
- Cook the fusili in a vegetable stock, then drain.
Serving
- Pour the cooked fusili into a bowl, place the spinach on top of the pasta and top with 2 handfuls of chopped cashew nuts.
