Creamy Spaghettini
Serves 4
10 mins prep
30 mins cook
40 mins total
This creamy, filling spaghettini recipe is easy-to-make and is so flavorful. The potatoes and cashew also add an extra boost that fill you right up.
Soak the cashews in a bowl of warm water for 15 minutes. Drain and rinse the cashews.
Combine the olive oil, diced potatoes, cashews, tomatoes, garlic, fresh parsley, garlic powder, onion powder, salt, pepper, chili flakes, nutritional yeast, and lemon juice into a large pan over medium-high heat.
Consistently stir and combine the ingredients together.
Simmer this mixture for about 15 – 20 minutes on medium-low heat, to allow the ingredients to soften and become fragrant.
While this simmers, cook spaghettini as instructed on the pasta. Make sure the pasta is cooked in generously salted boiling water till al dente. Strain and reserve 1/2 cup pasta water.
Meanwhile, add your choice of milk, and continue to simmer with the ingredients for about 5 minutes.
Transfer mixture to a large blender and blend until completely smooth.
Add the sauce back into the large pan over low heat. Adjust seasoning to taste.
Transfer the cooked Spaghettini to the pan of pasta sauce and toss together.
Garnish the pasta with more chopped fresh parsley!
