Pasta with Creamy Spinach, Diced Tomatoes and Cashew Nuts

5 from 4 votes
Total Time 30 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 241 kcal


  • 500 g Spinach
  • 500 g Lasagnette
  • 2 Shallots
  • 2 Garlic cloves
  • 2 tbsp Oil
  • 4 Tomatoes
  • 60 g Cashew nuts
  • 1 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!


Serving: 100gCalories: 241kcalCarbohydrates: 0.6gProtein: 0.3gFat: 26.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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