Rich in protein, iron, healthy fats
This recipe checks all the boxes: protein, iron, healthy, and toddler-approved! This recipe can be as mild-tasting or spicy as you like it; the cashews and avocado give you a nice blank canvas to play around with. I like to serve it over B12-fortified spaghetti noodles with some cooked spiralized carrots on top or on the side.
1 cup raw cashews, soaked in water for at least one hour
1 lime, juiced
3 cloves garlic
1/4 cup fresh basil
1/4 cup fresh parsley
2 cups fresh baby spinach
Salt and pepper to taste
Dash of cayenne pepper or red chili flakes, to taste
1 package of spaghetti
Cook one package of spaghetti as per its instructions. Add all other ingredients to a blender or food processor and blend until smooth. Add water from the soaked cashews as needed, about 1/2 cup, to get the consistency you need for the sauce. Once the pasta noodles are cooked and drained, add about 1 Tbsp of olive oil and toss the noodles with the sauce. Top with spiralized carrots or fresh basil and enjoy!