Description

This 20-minute meal uses a cashew cream sauce and low-glycemic chickpea pasta to maintain steady energy levels. A dairy-free option designed to support health and hormone balance during midlife.

Ingredients

Scale

1 box Chickpea pasta

1 cup raw cashews (soaked in hot water for at least 30 minutes)

1/2 cup water (or vegetable broth for more flavor)

2 tbsp nutritional yeast

1 garlic clove, minced

1 tsp lemon juice

Fresh spinach

Pinch of sea salt and black pepper

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Instructions

1. Prep the Pasta: Boil a pot of water and cook your chickpea pasta until it is al dente (firm to the bite). This keeps the glycemic index lower. Save about half a cup of the pasta water before draining.

2. Blend the Sauce: Drain your soaked cashews and toss them into a blender. Add the water, nutritional yeast, garlic, lemon juice, salt, and pepper. Blend until it looks like a thick, silky cream.

3. Combine: Toss the cooked pasta back into the pan over low heat. Pour in your cashew cream sauce. If it’s too thick, add a splash of the saved pasta water until it’s perfectly glossy.

4. Finish: Stir in fresh spinach until it wilts.

5. Serve immediately. Enjoy!