Pasta with creamy cashew sauce Bonnie Mencher

Pasta with creamy cashew sauce

Submitted by: Bonnie L. Mencher, Staff Development Specialist Training And Consulting Team

This delicious take on pasta alfredo is sure to please even the pickiest of eaters! I know because I’m the parent of a 4-year old child who is very particular about what she will eat. We’re vegan—this means we don’t eat any animal products. A lot of times people will ask us what we eat and are surprised to hear that it’s not much different, with the exception of a few substitutions, than what they put on their dinner table at home. This dish is on a weekly rotation at my house and can be made in just under 30 minutes.

INGREDIENTS

Pasta of your choice 1/3 cup raw cashews 2 garlic cloves 3 tablespoons nutritional yeast 3/4 cup almond milk (any non-dairy milk will do) 3 tablespoons lemon juice 2 tablespoons non-dairy butter (I like Earth Balance) 2 teaspoon soy sauce 2 teaspoon Dijon mustard 1 tablespoon tahini Pinch of nutmeg 1/2 teaspoon kosher salt 1/2 teaspoon paprika Ground pepper to taste

Veggies of your choice: 2 cups broccoli fl orets OR Raw spinach Peas Roasted asparagus

INSTRUCTIONS

1. Cook pasta according to directions on package. 2. While pasta is cooking, blend the next 13 ingredients in a high speed blender (consistency may be a little watery—that’s OK). 3. If using broccoli (or frozen vegetables), add the fl orets to the pasta water during the last few minutes of cooking time. Drain pasta and return to cooking pot. 4. Add all of the sauce to the pasta, stir well, and serve while still hot. 5. Top with parmesan cheese, pine nuts, or hot sauce.