My sister-in-law recently had her first baby so I just had to stock her freezer. And turn it into a blog post. This will be the first of several freezer meal blog posts to come.
I like to double this recipe and make one for dinner that day, and freeze the second batch for a future date. Its fully cooked in advance, so there is essentially no cooking - just reheating.
Serve as a main dish to keep it plant-based , or you can serve it as a side with baked chicken or fish.
When ready to eat, defrost in the fridge overnight, and reheat in a 350 degree oven (covered) for 20-30 minutes. Cashew sauces have a tendency to seize up when heated, so if it feels a bit dry, stir in a bit of unsweetened, unflavored almond milk or water.
Ingredients:
1 cup of raw cashews, soaked
1 1/2 cups unsweetened, unflavored almond milk
1 tsp apple cider vinegar
Juice of 1 lemon
1 tsp fine sea salt
2 cloves of garlic
3/4 cup sundried tomatoes, drained and roughly chopped
1 1/2 tsp herbs de Provence
1/4 tsp ground black pepper
12 oz. gluten free pasta
3 cups of fresh baby spinach
Combine the cashews, almond milk, apple cider vinegar, lemon juice, sea salt, and garlic in a high speed blender until smooth and creamy.
Bring a large pot of water to a rolling boil and add the pasta. Cook according to package directions. Right before you drain the pasta, add the spinach and stir. It will wilt almost immediately, and once it does, save 1/4 cup of the pasta water and drain the pasta and spinach.
Transfer the pasta and spinach back to the pot and add the cream sauce, sundried tomatoes, herbs de Provence, and black pepper. Stir to combine, adding the pasta water if its a bit dry. (If you are planning to put this directly in the freezer, add all the pasta water).
Serve immediately OR transfer to a freezer-safe container, cover and store in your freezer for up to three months.