Creamy Pea Pasta with Cashews and Spinach

First, put the pasta on to cook: bring a generous amount of water to a boil in a large pot. Salt it, add the pasta, then cook over medium heat for the time indicated on the package (approx. 14-15 minutes), until al dente.

Meanwhile, peel and roughly chop the garlic. Heat 2 tablespoons of oil in a pan, add the garlic, and sauté over medium heat for 2-3 minutes. Then add the baby spinach, 50 g of green peas, and about half a ladleful of the pasta cooking water. Cook for 2-3 minutes, then remove from heat. Transfer the mixture to a blender, add the cashews, milk, nutritional yeast flakes, salt, and pepper, then blend until completely smooth.

When the pasta is cooked, drain it and return it to the pot. Add the remaining green peas and the blended sauce. Mix thoroughly, divide into 4 portions, and serve warm.