Creamy Vegan Pasta with Spicy Cashew Sauce
Ingredients
- approximately 2 cups gluten-free farfalle pasta
- 1 onion
- chestnut mushrooms
- carrots
Spicy cashew cream
- 1 cup raw cashews
- 1/2 cup plant-based milk
- 2 cloves garlic
- 2 tablespoons tamari
- 1 teaspoon paprika
- 1 teaspoon cumin
- 2 tablespoons nutritional yeast
Preparation
Cook approximately 2 cups of gluten-free farfalle pasta.
Sauté onion, chestnut mushrooms, and carrots in a non-stick frying pan until they soften.
Drain and rinse the pasta.
Transfer the pasta to the frying pan together with approximately 1/4 cup of spicy cashew cream thinned out with approximately 3 tablespoons of water.
Spicy cashew cream
Soak the cashews for 1-2 hours if using a high-speed blender, or longer if not; alternatively, boil for 15 minutes.
Drain and rinse the cashews.
Blend the cashews with 1/2 cup plant-based milk, 2 cloves garlic, 2 tablespoons tamari, 1 teaspoon paprika, 1 teaspoon cumin, and 2 tablespoons nutritional yeast until smooth and creamy, being patient to eliminate any texture.