Creamy Cajun-Spiced Corn and Tomato Pasta
Ingredients
- 1/2 lb. pasta
- 1 tsp oil
- 1 onion, finely chopped
- 1.5 cups corn
- 3/4 pint sliced tomatoes
- 2 cups cashews
- 2 cups vegetable broth, very warm
- 1 tsp dijon mustard
- 1 tsp dried basil
- 1 tsp paprika or chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1.5 tsp cumin
- 1/4 tsp thyme
- turmeric, optional
- 3/4 - 1 tsp kosher salt, to taste
- 3 tsp nutritional yeast, optional
- fresh cilantro or parsley, optional
Preparation
Boil 2 cups cashews in water for 15 minutes.
Cook 1/2 lb. pasta according to package instructions.
Meanwhile, heat 1 tsp oil in a pan, add 1 finely chopped onion, and cook until translucent.
Add 1.5 cups corn to the pan and cook for another 3 minutes.
Add 3/4 pint sliced tomatoes to the pan.
In a blender, combine the boiled cashews, 2 cups very warm vegetable broth, 1 tsp dijon mustard, 1 tsp each of dried basil, paprika or chili powder, garlic powder, onion powder, oregano, 1.5 tsp cumin, 1/4 tsp thyme, optional turmeric, 3/4 - 1 tsp kosher salt to taste, and optional 3 tsp nutritional yeast. Blend until very smooth.
Serve the blended sauce with the hot pasta and vegetable mixture. Top with fresh chopped cilantro or parsley if desired.