For abt. 3 Servings:
3 -4 cups of large artisanal hollow pasta, such as rigatoni, penne, maccheroni.
5-6 cups of packed fresh baby spinach, washed, cleaned
1/2 broth cube or 3 tbs home made broth powder
For the sauce:
3-4 Tbs Vegenaise or other vegan mayonnaise ->replaces cashews and nut milk blend
1 tsp red miso paste
1/3 cup nutritional yeast
1 Tbs cumin powder
1 tsp salt / pepper to taste
2 Tbs Dijon mustard (add gradually check taste) -> may also be replaced by more miso
optional: lemon juice
Fill a pasta pot with 1/3rd of water, bring to boil and blanch spinach for just 5 minutes. Keep the water and remove the spinach. Re-heat the water to a boil and add pasta and broth cube or powder.
Meanwhile chop the spinach and set aside.
Blend the sauce ingredients with a spoon in a large bowl, until smooth, add some pasta water to smoothen and soften.
When the pasta is cooked, drain and add to the bowl with the sauce and with the chopped spinach. Blend until evenly covered. ©2013Sabineart.com