For the pasta: 2-3 portions:
200 g All purpose flour
80 g Whole wheat flour
20g Tapioca flour or cornstarch
30ml ~1/4 cup soymilk
1 Tbs egg replacer (+3 Tbs warm water) whipped
1/2 tsp ground nutmeg
For the cheese sauce 3-4 portions:
80g Cashews, raw
1.5 cups (350ml) plant milk (such as almond or soy milk)
2 Tbs oil
10g (1/4 cup) nutritional yeast
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1 1/2 Tbs starch
2 Tbs Miso Paste
1 squirt lemon or lime juice
To make the pasta dough, heat a large pot with abt. 1″ of water to a boil and add the fresh washed and cleaned spinach leaves. Blanche until wilted and reduced in size for abt. 6 minutes. Set aside to cool.
Blend the dry ingredients, flours, starch and spices. Blend the egg replacer and soymilk.
When the spinach is cooled down, place in a food processor chop cooked spinach with the dough blade. Gradually add dry and wet ingredients and form an even and elastic dough. (You can also do this by hand). The dough will be very sticky. To make it more manageable, place it in a refrigerator to cool down completely. You may also add more flour, but the result will be a tougher, chewier pasta.
For the cheese sauce, place cashews in a blender and grind only lightly without releasing nut oil.
Heat plant milk and oil, stir in starch and stir until the starch thickens the milk and an even consistency is achieved. Pour into cashews. Blend with cashews to an even sauce. Add yeast, spices, miso and eventually lime juice while blending. Keep warm until serving.
To make the pasta: Heat a large pot with water, bring to boil. Place thin chunks of pasta dough on a chopping board. With a knife, scrape thin portions of the dough into the boiling water. If the dough is too sticky, you may also cut it in small squares. Cook the pasta until it rises to the surface, then remove with a slotted spoon and place in a colander to drain.
Serve warm pasta with portions of cheese sauce. ©2013sabineart.com