Cashew Cream, Spinach & Cheese Bucatini Pasta
Ingredients
- cashews
- Kokos cheese
- spoonful of nutrional yeast
- onion powder
- garlic powder
- 1 clove of fresh garlic
- 1 teaspoon Swiss marigold bouillon powder
- half a pint of plant milk (I used cashew milk) teaspoon of vegan butter
- salt & pepper
- olive oil
- onion
- fresh garlic
- mushrooms & tomatoes with fresh oregano
Preparation
Pre soak cashews for an hour, having poured on boiling water, I blasted them in my nutri bullet (blender) with Kokos cheese (just loving that cheese) a spoonful of nutrional yeast, onion powder, garlic powder, 1 clove of fresh garlic, 1 teaspoon Swiss marigold bouillon powder, half a pint of plant milk (I used cashew milk) teaspoon of vegan butter, salt & pepper
Blitz it up till smooth and creamy & simmer 10-15 mins
Meanwhile in a little olive oil
Sautee onion, fresh garlic, mushrooms & tomatoes with fresh oregano
When ready add washed baby spinach to the sauce and stir through on low heat for 1 minute until wilted
Toss the pasta (can be any) in the cashew & spinach sauce & top with the tomatoes, mushrooms, onions & garlic
It’s that easy