John Myers
Pasta with Creamy Spinach, Diced Tomatoes and Cashew Nuts
The perfect pasta with creamy spinach, diced tomatoes and cashew nuts recipe with a picture and simple step-by-step instructions.
- 500 g Spinach
- 500 g Lasagnette
- 2 Shallots
- 2 Garlic cloves
- 2 tbsp Oil
- 4 Tomatoes
- 60 g Cashew nuts
- 1 a cup Cream
- 150 ml Vegetable broth
- Salt, pepper, sugar
- Clean spinach, wash, shake dry and chop. Bring the pot of salted water to the boil, cook the pasta for about 12 minutes, then drain.
- Peel and finely dice shallots and garlic. Heat 2 tablespoons of oil in a pan, fry the onion and garlic cubes for 2 minutes. Add the spinach, fry for another 5 minutes, turning occasionally.
- Wash tomatoes, remove stems and seeds, cut into small pieces. Chop the cashew nuts a little smaller. Pour the cream and vegetable stock into the pan, bring to the boil once, simmer for about 3 minutes on medium heat.
- Fold the spinach into the finished noodles, season with salt, pepper and sugar, garnish with the diced tomatoes and cashew nuts. Enjoy your meal!
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