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Export 9 ingredients for grocery delivery
Step 1
Squeeze as much water as you can out of the thawed spinach ( See Note 1, if you forgot to thaw)
Step 2
Soak the cashews in the boiling water for about 20 minutes
Step 3
In the meantime, prepare the pasta following the package directions. Drain well, you can leave it in the colander until ready to use.
Step 4
When the cashews are ready, transfer them to a high-power blender or smoothie blender with 1/2 cup of water, the nutritional yeast, and 1 teaspoon of salt (more or less to taste). Blend until smooth and creamy, process for at least a minute for the cashews to become really creamy. Set aside
Step 5
Heat the olive oil in a large non-stick skillet. Add the spinach and cook over medium heat for about 10 minutes, stirring often, making sure any remaining water evaporates. Add the non-dairy milk and cashew cream, 1/4 teaspoon of the remaining salt, pepper, and garlic powder. Continue cooking for another minute or two, stirring constantly. Taste it and adjust the seasoning to your liking.
Step 6
Preheat the oven to 350F. Coat a 7x11-inch baking dish with cooking spray
Step 7
Add the pasta to the spinach mixture to the pasta and mix well.
Step 8
Transfer it to the baking dish, sprinkle the cheese on top, and bake for 20 minutes, or until the cheese has melted.
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