5Zesty Lemon Cashew Pasta with Lentils and Spinach
This creamy, bright pasta dish is surprisingly simple and deeply satisfying, bringing a taste of sunshine to your table.
How to make it
- 1
First, let's get those cashews soaking. Place the raw cashews in a small bowl, cover them with hot water, and let them sit for at least 15 minutes. This makes them super creamy when blended.
- 2
While the cashews are soaking, let's start the pasta and lentils. Bring a pot of salted water to a boil for your linguine. Cook the pasta according to package directions until it is al dente, usually around 8 to 10 minutes. Drain it, reserving about 1/2 cup of the starchy pasta water, then set the pasta aside.
- 3
In another saucepan, combine the red lentils with 2 cups of water. Bring to a gentle boil, then reduce the heat and simmer for about 15 to 20 minutes, or until the lentils are tender but still hold their shape. Drain any excess water.
- 4
Now for the creamy sauce. Drain the soaked cashews and put them into a blender. Squeeze the juice from the large lemon directly into the blender. Add about 1/4 cup of the reserved pasta water. Blend until completely smooth and creamy. If it is too thick, add a little more pasta water a tablespoon at a time until you reach your desired consistency. Season with a pinch of salt and pepper.
- 5
In a large pan or the pasta pot, combine the cooked linguine, tender lentils, cashew lemon cream sauce, and fresh spinach. Gently toss everything over low heat for a minute or two until the spinach just begins to wilt. Serve immediately and enjoy your vibrant, comforting meal!
