INGREDIENTS
4 cups
baby spinach
1 1/2 cups
butternut squash
1 1/2 cups
cashews
1 cup
cream
1
garlic clove
16 jumbos
shells
3 1/2 tbsp
lemon juice
1/2 tsp
lemon zest
4 servings
olive oil
1 tsp
oregano
1 pinch
red pepper flakes
4 servings
sea-salt
1 cup
tofu
1 cup
water