Umeboshi Calling – a quick pasta dinner with creamy cashew sauce
This quick vegan recipe has creamy cashew sauce (or choose the nut-free tofu variation), spinach, and red bell peppers. It uses an unusual ingredient called umeboshi paste, which adds a delicious salty sweetness to the recipe.
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Course: Dinner, main dish
Cuisine: American, Vaguely Asian
1poundpastapreferably something curly such as rice fusilli
1package frozen spinachanything from 10 to 16 ounces is OK
2 1/2tablespoonsumeboshi paste
1-2bell peppersany color is OK; red is especially good in this
Cook pasta according to package directions.
Defrost spinach, but don’t drain it.
Blend cashews, water, and umeboshi paste in a blender or food processor for several minutes, until it thickens and starts to look about the consistency of sour cream. Make sure you blend the mixture for long enough that it is really smooth.
Chop the bell pepper.
Mix everything together.
Stir, but don’t worry if the spinach stays somewhat clumpy.