Sometimes lunch has to be quickly made. No matter if you are a busy single or busy parent. I, as a ALWAYS busy mommy really love simple dishes that still have some kind of elegance.
This cashew white wine sauce is such a winner! And no, there is no alcohol left once you cook it and it is absorbed. I usually make sure to at least cook the white wine on high heat for 5-7 minutes, in case the kids are eating it.
Be creative and throw whatever you like into this pot. If spinach and tomatoes are not seasonal, use broccoli, peas or whatever your heart desires in there. I am sure it will taste just great.
Creamy White Wine & Spinach Penne
- 150g cashews, presoaked in hot water for an hour, rinsed and drained
- 200 ml water
- 350 ml vegetable stock
- 150ml white wine
- two hands full of fresh baby spinach
- 10-12 cherry tomatoes
- 2 small onions, diced
- 2 cloves garlic, minced
- 350g penne, egg free
- salt and pepper
- 1 tbsp vegan butter
- opional 2-3 green onions, chopped
- Step 1 Cook penne after instructions, remove water and set aside.
- Step 2
In a medium pot melt butter and fry onions until translucent. Then add garlic and fry for a minute.
- Step 3
Now pour white wine in and cook on high heat for 4-5 minutes until the alcohol is absorbed. Keep stiring.
- Step 4
Add cherry tomatoes and vegetable stock and let cook on simmer while preparing cashew cream.
- Step 5
For the cashew cream mix together the cashews and 200ml water. Blend until creamy and smooth.
- Step 6
With a spoon pour the cashew cream into the pot and add penne.
- Step 7
Stir through with a wooden spoon or any other spoon and make sure nothing gets burned.
- Step 8
Wash spinach and add one and a half hands full of spinach & green onions to the pot and mix it all together.
- Step 9
Season with salt and pepper and just before seving put a litle of the left over spinach on top.