• Miachel (Spiced Curiosity)

    posted on April 15, 2013 at 10:19 am

    Mm, that spinach sounds amazing with the pasta! And I love the idea to toast the almonds.

    Thanks for the tasty recipe and link love! :)

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  • Maggie

    posted on April 15, 2013 at 12:38 pm

    Amy I love this recipe! I especially love what you did with the spinach. I don’t normally like wilted spinach, but this version is worth trying for sure! A great way to add some flavor to it. And you know I like my cashew cream :)

    [Reply]

  • Beth @ Tasty Yummies

    posted on April 15, 2013 at 1:34 pm

    these looks amazing!! my kind of recipe. I am so obsessed with pasta. I cant wait to try this.

    [Reply]

    Amy Reply:

    @Beth @ Tasty Yummies, Nate loves pasta right now – maybe the soft texture is easy on his gums? He’s teething. Regardless, it was great to see him gobble this dish up.

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  • InTolerant Chef

    posted on April 15, 2013 at 9:43 pm

    This does look fresh and creamy, pasta is such comfort food too!

    [Reply]

  • Rachel

    posted on April 17, 2013 at 9:35 pm

    I made this for dinner tonight and it turned out wonderful! I used truroots penne and instead of spinach I had baby kale and hon tsai tai in the fridge. Added fresh garlic, pepper, salt free garlic and herb seasoning, and a bit more water to the cashew creme. Can’t wait to have it again (:

    [Reply]

    Miachel (Spiced Curiosity) Reply:

    @Rachel, That sounds delicious! :)

    [Reply]

    Amy Reply:

    @Rachel, Thanks for sharing your variation, Rachel! I love kale – have never tried hon tsai tai, though. Where do you get that? And, what does it taste like?

    [Reply]

    Rachel Reply:

    I got it at a local market here in San Francisco called Bi-Rite. Its a leafy green with these really beautiful purple stems. To me it tastes very similar to chard, the stems are sweeter then kale. I know its in season here right now, maybe you can find it at your local farmers market!

    [Reply]

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