Categories: Healthy
Ingredients
- 1 pound of whole grain penne pasta
- 1 tablespoon of avocado oil
- 1 red onion – chopped
- 2 cloves of garlic – minced
- 1 15 jounce can of fire roasted tomatoes – chopped
- 1/2 cup of water*
- 2 teaspoons of Italian seasoning
- 1 teaspoon of ground sea salt
- Ground black pepper to taste
- 3 cups of baby spinach leaves – pack the cups
- 1 cup of basil leaves – pack the cup
- Cashew cream
- 1 cup of cashews
- 3/4 cups of water
- 1 teaspoon of extra virgin olive oil
- 1 tablespoon of fresh lemon juice
- 1/2 teaspoon of ground sea salt
- Ground black pepper to taste
- 1/4 cup of breadcrumbs
Directions
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Preheat the oven to 350°
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Bring a large pot of water to a boil. Salt the water and add the pasta. Cook for 7 minutes or until the pasta is soft but still has a firm bite to it. Drain.
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In a large skillet heat the avocado oil on medium-high heat. Add the onions and cook until they begin to caramelize. Approximately 10-15 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water*, and seasonings. Stir well. Bring to a boil then reduce the heat to simmer and cook for 15 minutes.
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Cashew cream
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Put the cashews, water, olive oil, lemon juice, salt, and pepper in a high powered blender and blend until the liquid is smooth and creamy. There shouldn’t be any pieces of nuts in the mix.
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In a large bowl add the pasta, spinach, basil, tomato sauce, and cashew cream and stir until completely combines. Spread into a large baking pan, cover with foil, and bake for 20 minutes. Uncover and evenly spread the breadcrumbs on top. Bake for 10 minutes or until the crumbs begin to turn brown.
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*put the ½ cup of water in the empty crushed tomato can and swirl to capture the remaining tomato in the can. Pour into the pan with the tomato sauce.