Creamy Vegan Cashew Pumpkin "Alfredo" Linguine with Baby Spinach

[Sincerely-Food-Chef]

Ingredients

• 2 (5 oz) pkgs baby spinach
• 1 cup cashews, roasted unsalted
• 12 fl oz chicken or vegetable broth
• 4 cloves garlic
• 10 oz linguine pasta
• ¼ cup nutritional yeast flakes
• 1 (15 oz) can pure pumpkin purée
• all-purpose flour
• black pepper
• nutmeg, ground
• salt

Instructions

1. Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
   • 2 tsp salt
   • 10 oz linguine pasta
2. Meanwhile, place cashews in a small bowl. Using a measuring cup, carefully remove 2 cups of boiling water from the pot and pour over the cashews; let sit for 15 minutes.
   • 1 cup cashews, roasted unsalted
3. Peel and slice garlic.
   • 4 cloves garlic
4. Once cashews are done soaking, drain and return to the bowl.
5. Add garlic, cashews, pumpkin, broth, nutritional yeast, flour, and spices to a blender and purée until smooth. (If necessary, work in batches to best fit your blender.)
   • 1 (15 oz) can pure pumpkin purée
   • 12 fl oz (1 ½ cups) chicken or vegetable broth
   • ¼ cup nutritional yeast flakes
   • 4 tsp all-purpose flour
   • 1 tsp salt
   • ¼ tsp black pepper
   • ⅛ tsp nutmeg, ground
6. Wash and dry the spinach. (Skip this step if it came pre-washed.)
   • 2 (5 oz) pkgs baby spinach
7. Drain pasta and set aside to drain further.
8. Return pot to medium heat. Add the sauce from the blender and bring to a simmer.
9. Once simmering, add spinach to the pot in handfuls, waiting for the spinach to wilt slightly before adding the next handful.
10. Add pasta, stir to combine, and cook, stirring occasionally, until warmed through, 3-4 minutes.
11. Divide pasta between bowls and enjoy!