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PAPRIKA PASTA
(Serves 2)
Pasta of choice for 4 people (I used brown rice spaghetti)
2 onions, finely diced
200-400g cherry tomatoes, whole
2 handfuls fresh spinach
Paprika sauce:
1 cup cashew nuts
1 cup water
2 tbsp lemon juice
2 tbsp nutritional yeast
1 tbsp dried oregano
2 tbsp paprika
1 tsp salt
1 tsp black pepper, ground
Mix all the sauce ingredients in a high-speed blender until smooth.
Place a pan on a medium heat and sauté the onion until translucent. Then add in the tomatoes and spinach for about 5 minutes.
At the same time pop your pasta on to cook for the allotted time. Drain and reserve a little of the pasta water.
Pour over the sauce and add in the cooked pasta and reserved pasta water then combine and cook until sauce has thickened. Top with fresh basil if you like. Enjoy!
