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Ingredients
FOR THE PASTA:
- 2 cups cherry tomatoes
- 1 cup diced onions
- 1 large shallot, chopped
- 4 cloves garlic, mashed
- ¼ cup olive oil
- 1 handful spinach, chopped
- 1 tsp salt
- 2 tbsp Italian seasoning
- 1 tsp honey
- 1 package pasta of choice (i used gluten free fusilli)
FOR THE PISTACHIO PARMESEAN:
- ½ cup pistachios (unsalted)
- 1 cup nutritional yeast
- ½ tsp sea salt
Instructions
- Prepare pasta according to package instructions and set aside.
- In a medium pan, add the olive oil and turn on low/medium heat.
- Add onions, garlic, and shallots. stir for about a few minutes, keeping an eye to make sure it doesn't burn. While that's cooking, place the tomatoes in a medium bowl.
- Use your hands and crush the cherries (just squeeze them!).
- Pour cherries into the sauce pan, along with chopped spinach, honey, Italian Seasoning, and salt.
- Bring to a simmer and cover for 30 minutes.
- To make pistachio parmesan, add ingredients to a food processor and pulse till you reach desired consistency.
- Toss pasta with sauce and top with pistachio parmesan.
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