Creamy Cashew Pasta

This dish is creamy and a really nice change from a tomato-based pasta… perfect for your comfort food cravings :)

RECIPE

Serves 2-4

Ingredients:

• 1 cup cashews (soak overnight or for at least 3-4 hours, drained and rinsed)

• lemon juice

• 2 tbsp nutritional yeast

• 1 tbsp coconut oil

• ½ tsp ground coriander seeds

• ½ tsp mustard seeds

• ¼  tsp lightly ground fenugreek seeds

• 1 tsp grated fresh ginger 

• ¼ tsp cinnamon

• ½ tsp mineral salt

• ½ cup raw coconut flakes (unsweetened)

• ½ cup water

• 2 tsp nori flakes

• 1 carrot, thinly sliced into ribbons

• 1 zucchini, thinly sliced into ribbons

• roasted pumpkin

• pasta or rice

Method:

• Preheat the oven to 175ºC (350ºF).

• Chop the pumpkin into cubes, put into an oven dish, drizzle some oil, and add a sprinkle of salt.

• Cook pumpkin in oven for 20-30 mins and put on some funky beats.

• Rinse and drain the soaked cashews, put into blender or food processor with some olive oil, water, splash of lemon, and a generous sprinkle of nutritional yeast. Blend until it’s smooth.

• Cook your rice or pasta.

• Heat oil in pan and add the seeds and sauté until the aroma is present.

• Add in the cinnamon, coconut flakes, nori, blended cashew cream and water.

• Then add in the carrot and zucchini and cook for 5 mins.

• Take out the roasted pumpkin and put into the pan and stir well.

• Drain the pasta or rice and add to the pan and mix everything together.

• Serve with some lemon juice, salt and pepper.

Notes:

Make sure that you soak your cashews prior to making the sauce. For 1 cup of cashews, 3-4 hours is sufficient. I did mine for 8 hours though. This will ensure a smooth creamy texture when combined with the coconut and water. I also used pasta in this dish, but it would be super yummy with rice as well. Can also serve with some coriander or spinach or pappadams.

Don’t forget to make and serve with love and happiness ♡