The pasta with creamy spinach are the “ultimate wonder to a people”

Make a nourishing meal during the week can look like a chore, especially if you are not someone who likes to plan in advance. With so many things in the week, cooking is often the last thing we want to do when we get home in the evening, especially if you are lost for inspiration on what to do.

Make a nourishing meal does not always have to take a lot of time and preparation, and you will find that you can often do more with less ingredients than you think. The cooking of meals that meet in a single pot is always an additional bonus, because it means less time spent cleaning, like this delicious Ella. The recipe for the culinary writer for creamy spinach pasta is “the ultimate one-pan wonder” and meets in just 15 minutes with “minimum preparation” in the kitchen. Using a lot of spinach, it is also an incredibly nourishing meal to do at any time of the year, making sure to get the most out of this easy but generous dish.

When choosing what to eat for dinner, it is important to consider how what we eat can have an impact on digestion and even our sleep habits. Packed with iron and vitamin C, spinach is ideal for maintaining healthy energy levels and a functional immune system, which can contribute to a more relaxing sleep.

Using spinach, lemons and cashews, this recipe is an easy way to take care of essential nutrients, providing 40% of your registered iron intake and 50% of your vitamin C.

The recipe also calls sunflower seeds, which are an excellent source of antioxidants in our diet, which means that you can prepare an easy meal in the middle of the week that has a number of health benefits in practically no time.

How to make a pot of pasta with creamy spinach

For pasta:

• 75g Pasta of choice

• Frozen bolts of 60 g

For the sauce:

Method

Soak the cashews and sunflower seeds in boiling water and soak for five minutes. While they are soaked, start the sauce.

Place an average pan over medium heat and add a drizzle of olive oil. Add the garlic and cook for two minutes before adding the spinach with a pinch of salt. Continue stirring for a few minutes until he is withered.

Add the spinach to a mixer with the soaked cashew nuts and sunflower seeds, as well as the water of this. Then add your milk juice with lemon juice and nutritional yeast. Mix until smooth and creamy consistency.

Rinse the pan and fill with water. Bring it to a boil and cook the pasta, adding the peas to the water a minute before the pasta end. Reserve a cup of pasta water and drain the pasta and peas from the pan.

Turn the pasta and peas into the pan and pour the sauce. Add part of the pasta cooking water and stir until the pasta is coated with the sauce, and the sauce appears thick. Add more pasta water if necessary.

Serve and enjoy immediately.