Creamy Vegan Pasta with Spicy Cashew Cream
Ingredients
- 2 cups gluten-free farfalle pasta
- 1 onion
- chestnut mushrooms
- carrots
- 3 tablespoons water
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 around 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 and add around 1/4 cup of spicy cashew cream thinned with around 3 tablespoons of water.
Cashew cream method
Soak the cashews for 1-2 hours if using a high-speed blender, or boil them for 15 minutes, or soak for at least 4 hours if using a regular blender or food processor.
Drain and rinse the cashews.
Transfer the cashews to a blender or food processor with 1/2 cup plant-based milk, 2 cloves garlic, 2 tablespoons tamari, 1 teaspoon paprika, 1 teaspoon cumin, and 2 tablespoons nutritional yeast.
Blend until very smooth and creamy, which may take a few minutes.
