Creamy Garlic Spaghetti with Peas

Happy Hump Day! You guys may have seen a photo of this Creamy Garlic Spaghetti with Peas on my Instagram the other day and wondered where the recipe was!

I was blogging over at Pumpkin and Peanut Butter on Monday while she was posting her awesome Spicy Buffalo Cauliflower Sandwich on my site. In case you missed my recipe on her site, I got you covered. 

Why the spaghetti with peas, you ask? Let’s just say it’s a tribute to all the hard work my mom put in trying to get me to eat healthy from a young age. When I was a toddler and learning to eat different foods, my mom would do all she could to sneak vegetables into my meals. She was usually pretty successful but peas were one thing she could never get me to eat. She would serve them to me in all sorts of ways but I always found a way to pick them out. Her favorite way to hide them was to mix them  with spaghetti sauce served over noodles. I would take a bite of the spaghetti in my mouth, chew it all up, swallow, and then, politely, stick out my tongue, which was holding all of the peas that were in that bite. I would do the same thing bite after bite until there was nothing on my plate except for the peas! It's hard to believe I'm not a veggie-loving dietitian and contributing to the Casual Veggie Cookbook...a cookbook where veggies are the star!

This recipe far from hides the peas. In fact, they are the star of this dish. I love this dish because it only requires a few simple ingredients, it comes together in minutes, and it is a healthy satisfying meal. Since it’s just my hubby and me at home, we always have leftovers. I save the leftovers in separate containers and reheat my portion for lunch the next day. This is a great plant-based main dish to incorporate into your weekly rotation.

Creamy Garlic Spaghetti with Peas

Serves 4

 1 cup raw cashews

2 cups water

3 cloves garlic

1 teaspoon salt

8 oz dry spaghetti

2 cups frozen peas

1.     Bring a large pot of water to a boil. While the water comes to a boil, add the cashews, water, garlic, and salt to a blender. Blend on high until smooth and creamy, approximately 2 minutes.

2.     Add spaghetti to the water and cook for 5-6 minutes, or according to package instructions.

3.     While the pasta cooks, add the cashew sauce and peas to a large pan over medium heat. Cook the sauce and peas until the peas are warmed through and the sauce thickens slightly, approximately 5 minutes.

4.     Drain the pasta and add the noodles to the pan with the sauce and peas. Toss the pasta with the sauce and cook over medium heat for about 5 minutes. Serve. 

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