Ingredients:

  • 8 oz (225 g) penne pasta
  • 2 tbsp (30 ml) olive oil
  • 2 cloves garlic, minced
  • 6 oz (170 g) fresh spinach
  • 1 cup (150 g) sun-dried tomatoes, sliced
  • 1 cup (240 ml) vegetable broth
  • Salt and pepper, to taste
  • 1 cup (150 g) raw cashews, soaked for at least 30 minutes
  • 1/4 cup (60 ml) nutritional yeast
  • 1 tbsp (15 ml) lemon juice
  • 1/2 tsp garlic powder
  • Water, as needed for blending

Instructions:

  1. Drain and rinse soaked cashews. Combine cashews, nutritional yeast, lemon juice, garlic powder, and a pinch of salt in a blender. Add water gradually until creamy; set aside.
  2. In a large pot, boil salted water and cook pasta according to package instructions until al dente. Drain and set aside.
  3. In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute. Stir in spinach and sun-dried tomatoes, cooking until spinach is wilted.
  4. In a large bowl, combine cooked pasta, sautéed vegetables, vegetable broth, and cashew cheese. Season with salt and pepper.
  5. Preheat the oven to 350°F (175°C). Transfer the mixture to a baking dish and spread evenly. Bake for 20 minutes, until heated through and golden on top.