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Sun-Dried Tomato Pasta with Spinach & Fresh Basil.

  • ½ (5 oz) pkg
    baby spinach
  • ¼ cup
    cashews, roasted unsalted
  • 1 small pkg
    fresh basil
  • 1 clove
  • ½ pint
    grape tomatoes
  • ½
  • 7 oz
    penne pasta
  • 18
    sun-dried tomatoes, oil-packed
    black pepper
    extra virgin olive oil
  • 1
    Boil water in a kettle. (If you do not have a kettle, boil water in a saucepan, starting with hot tap water.)
    ½ cup water
  • 2
    In a small bowl, pour boiling water over cashews and set aside to soak.
    ¼ cup cashews, roasted unsalted
  • 3
    Fill a medium saucepan 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.
    7 oz penne pasta
    ½ tsp salt
  • 4
    Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
    ½ pint grape tomatoes
    1 small pkg fresh basil
    ½ lemon
    ½ (5 oz) pkg baby spinach
  • 5
    Halve the tomatoes and set aside in a small bowl.
  • 6
    Pick basil leaves off the stems, roll up crosswise, and slice into ribbons. Add to the bowl with the tomatoes, setting some aside to use as garnish.
  • 7
    Thinly slice the sun-dried tomatoes and add to the bowl.
    12 sun-dried tomatoes, oil-packed
  • 8
    Juice the lemon into a blender. Peel and mince garlic; add to the blender.
    1 clove garlic
  • 9
    Add additional sun-dried tomatoes, oil, salt, and pepper to the blender.
    6 sun-dried tomatoes, oil-packed
    1 tbsp extra virgin olive oil
    ¼ tsp salt
    ⅛ tsp black pepper
  • 10
    Add cashews, and the water you soaked them in, to the blender. Blend on high speed for several minutes until smooth.
  • 11
    Place spinach in a large colander in the sink. When the pasta is cooked, carefully empty into the colander over the spinach to drain and to wilt the spinach. Return the pasta and spinach to the pan and stir in the cashew-cream, dried and fresh tomatoes, and basil.
  • 12
    To serve, divide pasta between plates, garnish with reserved basil, and enjoy!