Pasta is a dish that generally appeals to everyone, it is quick and easy and goes well with lunch or dinner. It's one of my favorite foods, and the first one I learned to cook. Adding vegetables like spinach makes it more nutritious and super delicious, as spinach provides a good amount of vitamins A and C, magnesium, iron, potassium and fiber.

Shitake mushrooms are known to oriental medicine as the “elixir of life” for their disease-fighting and longevity-enhancing properties. They are rich in proteins, contain anti-cancer and immunostimulant phytonutrients such as vitamins B, C, D and E and also reduce the “bad” LDL cholesterol because they are rich in antioxidants. It also contains low amounts of carbohydrates and fats, making it a great option for those looking to lose weight.

Cashew nuts are native Brazilian jewels that are good for the heart, as they contain “good” fats such as oleic acid, a monounsaturated fat also present in olive oil. They are also good for bone health, and most importantly, help with weight loss and maintenance, as they are rich in fiber and protein and keep blood sugar levels balanced. This chestnut cream is a recipe adapted from Happy Herbivore Guide, which can be purchased for the amount you choose. That's right, the aim of the author, Sandra Guimarães, is to make vegan and healthy food accessible to everyone and you'll choose how much you think it's fair to pay for the content. Worth it!

This is one of the favorite recipes here at home, and whether you want to lose weight or not, I'm sure this dish will please both your body and your taste buds!

Spinach and shitake penne with cashew nut cream

Choose gluten-free noodles if you prefer, such as those made from rice, corn or quinoa. There are several options on the market.

300g of whole penne noodles
1 1/2 cup (200 g) of sliced shitake
250 g spinach without the coarsely chopped stalk (or a bunch)
1 small onion, thinly sliced
2 chopped garlic cloves
1 teaspoon of saffron
1/2 lemon
Pumpkin and sunflower seeds to taste
2 tablespoons of extra virgin olive oil

Cashew Nut Cream

1 cup of natural cashew nuts to soak for 6 hours (unroasted and unsalted)
juice of 1/2 small lemon
1 3/4 cup of water
1/2 teaspoon cornstarch
1/4 teaspoon of salt
1/4 teaspoon of grated nutmeg

Preparation:

1-Place a medium pot with approximately 2 liters of water and bring to the fire.

2-Drain the chestnuts and beat in a blender with the other cream ingredients minus the nutmeg. Beat until the chestnuts fall apart. This may take a few minutes. Reserve.

3-Remove and discard the mushroom stalks and cut them into thin slices. Add a tablespoon of oil to a large skillet, bring to medium heat and add the mushrooms. Season with the saffron and squeeze the other half of the lemon over the mushrooms and stir. Lightly brown both sides, which can take about 5 minutes, until they are no longer opaque and are shiny and soft. Be careful not to overcook them as they get rubbery. Reserve.

4-When the water is boiling add a pinch of salt and the pasta and cook on low heat for approximately 10 minutes.

5-While the pasta is cooking, add a little oil to the skillet, brown the onion and garlic and then add the chopped spinach. Stir and cook covered for 1 minute. When all the spinach has shrunk enough in size, add the mushrooms again, add the cream and cook over low heat, stirring until the cream thickens. It turns creamy like a conventional white sauce. Then add the nutmeg and mix well. If grated freshly, the flavor is more intense.

6-Drain the pasta and add the cream with spinach and mushrooms and stir well.

7-Taste, if necessary add more salt and season with black pepper to taste, preferably freshly ground. Add seeds and serve immediately.

Serves 3 people.