Did you know 50% of people who have Celiac Disease are also lactose intolerant? This is a delicious alternative to the traditional mac-n-cheese many people eat at home or in a restaurant. This recipe is great for either lunch or dinner and is made without milk, but rather with a cashew cream sauce. My cheese-loving French husband didn’t even reach for the Parmesan cheese when eating this dish for dinner this past weekend. That’s success in my book!
Cashews contain ample amounts of copper and magnesium. Spinach has sky-rocketing amounts of Vitamins A, C, K, folate and iron. Tomatoes are rich in lycopene (an excellent source of antioxidants) and potassium.
Ingredients:
1 package GF pasta
1 cup cashews (soaked in water overnight)
2 1/2 cups spinach
1 jar tomato paste
1/2 jar strained tomatoes
2 cloves garlic
1 Tbsp. ghee
1 1/2 tsp. Herbamare
pepper to taste
Prepare the pasta according to directions on the package. Drain pasta and remove from heat.
Discard water from the cashews. Place cashews in a food processor and pulse until they are finally chopped. Add in the garlic and pulse until it is minced. Next slowly add in the tomato paste, strained tomatoes, Herbamare, and pepper. Run the processor for several minutes until all ingredients are well blended.
Melt ghee in a saucepan over medium low heat. Place the spinach on the saucepan and saute for several minutes. Add in the cashew mixture and stir well. Cook for 5 minutes over medium heat. Pour the pasta on top of the sauce and stir well. Heat for another 3 minutes.
Serve hot. Makes 4 servings.
This recipe was shared on Healthy 2 Day Wednesdays, Allergy-Free Wednesdays, Monday Mania, Fight Back Friday, Lunchbox Love, Pennywise Platter, Full Plate Thursday, Gluten-Free Wednesdays, Real Food Wednesday, Whole Food Wednesdays, Frugal Days, Sustainable Ways, Totally Tasty Tuesdays, Hearth and Soul Hop, Slightly Indulgent Tuesday, Fat Tuesday and Barn Hop.
I am passionate about healthy living and believe nutritious food can be delicious-even for those living with food allergies. I cook and bake without gluten and with limited grains and dairy. Cheers to radiant health and vibrant living!
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