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Buns with Spinach and Cashew Sauce
with whole oat and basil pasta
For those who think that healthy food takes longer to make, this recipe is proof that in the blink of an eye we can have a delicious and healthy recipe ready.
/ Per Dose
Nutritional real facts per meal might have small variations from the website nutritional info.
Please note that in this recipe you must pre-soak cashews for at least 2 hours. And you can also use the fusilli pasta instead of the farfalle.
For Cashew Sauce:
Now process until you get a very smooth texture. Reserve.
Note: If you have leftover cashew sauce, keep it in the refrigerator as it can last for several days.