This is such a simple, yet satisfying meal. With a little help from the freezer you can have a delicious and healthy meal on the table in under 30 minutes.
- 2/3 c sunflower seeds, raw, unsalted
- 1/4 c nutritional yeast
- 2 tbsp lemon juice
- 2 tbsp dijon mustard
- 1 tsp garlic, minced
- 1 tsp All-Purpose Seasoning
- 1 tbsp arrowroot
- 1 1/2 c plant milk
Combine all of the sauce ingredients into a high-speed blender. Blend for about 50 seconds, until the sauce is smooth and creamy.
Set sauce aside.
- 12 oz Caserecce (I like jovial)
- 1 lb California Blend, frozen
- 2 c spinach, fresh, chopped
- 1/2 c peas, frozen
Cooke caserecce according to package directions. Reserve about a cup of the cooking liquid before draining. At the last two minutes of the pasta cooking add the California Blend to the water.
Remember to reserve about 1 c of the pasta water before draining. Drain pasta and the veggies. Return the pasta and veggies to the pot. Add the chopped spinach, peas and the sauce. Stir until everything is well combined. Using the reserved pasta water, thin out the sauce to your desired consistency.
Top with a sprinkling of nutritional yeast.
Note: This recipe makes 4 generous servings.
Serve. Eat. Enjoy.