This ten-ingredient weeknight meal can be ready to eat in less than 30 mins once all the ingredients are prepped. The intense flavors from the sun-dried tomatoes, garlic, and creamy cashew sauce will make you want to make this weekly meal

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Cashew sauce

This sauce is divine. It is silky and fatty and has a great creamy flavor, similar to traditional heavy cream. I  suggest making this beforehand; it can stay fresh in the fridge for up to three days. Using raw cashews is crucial in making this cashew sauce. Using roasted cashews will alter the taste immensely and give off a weird taste, and you will not get that desired silky texture. Another critical step is soaking the cashews. Doing so will soften the cashews and make them easier to blend.

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Sun-Dried Tomatoes

Another star ingredients are sun-dried tomatoes. Please use the ones that are packed in oil.  They give the best flavor, and they are easier to chop.

It will be okay if some oil gets added to the dish!

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Pasta Water

I add pasta water to all my pasta sauces. I will reserve at least one cup of pasta water as early as two minutes before the pasta has finished cooking or when it has finished cooking. The starch in the pasta water has a lot of flavors for your sauces. I am confident that all chefs use this cooking technique when making pasta sauces.

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Tips

• Make the cashew sauce ahead of time.
• Prep all the ingredients before you start cooking.
• After the ingredients are prepped, boil the pasta water and start sautéing the onions. The process will be quick; once the pasta has finished cooking, add it to your pasta sauce, and dinner will be served!
• Use fresh spinach, but if you only have frozen spinach, add it to the pasta sauce before adding the garlic.
• Add 1/4-1/2 tsp crushed red chili flakes if you like a little heat.
• You can elevate the dish by garnishing it with fresh basil and pine nuts.
• Best eaten the same day it was prepared, but it can be stored in an airtight container for up to five days.