+GFO
When we’re in the mood for pasta and we want to make it a little fancier yet easy, this is what we make. It’s packed with tomatoes, spinach, basil and savory spices, and a crispy breadcrumb topping to add to the texture. This is a great dish to serve those who won’t eat spinach because it blends so nicely with the tomato sauce and noodles. —LM + AM
SERVES 6
1 lb (454 g) whole-grain penne pasta (use gluten-free if you like)
1 tbsp (15 ml) extra-virgin olive oil
1 red onion, chopped
2 cloves garlic, minced
1 (15-oz [425-g]) can fire-roasted tomatoes, chopped
½ cup (120 ml) water
2 tsp (2 g) Italian seasoning
1 tsp fine sea salt
Ground black pepper, to taste
3 packed cups (100 g) baby spinach
1 packed cup (30 g) fresh basil
¼ cup (30 g) breadcrumbs (or gluten-free)
CASHEW CREAM
1 cup (112 g) cashews, soaked in boiling water for at least 1 hour, drained
¾ cup (180 ml) water
1 tsp extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
½ tsp garlic powder
½ tsp fine sea salt
Ground black pepper, to taste
Preheat the oven to 350°F (177°C).
Bring a large pot of water to a boil. Salt the water and cook the pasta according to the instructions. For best results, cook the pasta until just al dente.
In a large skillet, heat the oil over medium-high heat. Add the onion and cook until it begins to caramelize, about 10 to 15 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, water and seasonings. Stir well. Bring the mixture to a boil, and then reduce the heat to a simmer and cook for 15 minutes.
FOR THE CASHEW CREAM
In a high-powered blender, add the cashews, water, olive oil, lemon juice, garlic powder, salt and pepper, and blend until the liquid is smooth and creamy, about 2 minutes. There shouldn’t be any pieces of nuts in the mix.
In a large bowl or the pasta pot, add the pasta, spinach, basil, tomato sauce and cashew cream, and stir until completely combined. Spread it all into a large baking pan, cover with foil and bake for 20 minutes. Uncover the pan and evenly spread the breadcrumbs on top. Bake for 10 minutes or until the crumbs begin to turn brown.