Roasted Veggie Cashew Cream Pasta
This recipe is so delicious and creamy and packed full of nutrients.
This recipe is so delicious and creamy and packed full of nutrients. I didn’t realize how high in protein, iron and magnesium cashews are – I now understand the rage! I make up a huge batch of this one and freeze the leftovers for the twin’s lunch
- 1 & 1/2 cups of cashews
- 1 cup of water
- 2-3 red peppers
- 1/2 white onion
- 3-4 tomatoes
- 2 tbsp nutritional yeast
- 2 tbsp garlic powder
- 1 tbsp dried oregano
- 4-5 cloves of chopped garlic
- 1 tbsp of thyme
- pasta noodles of choice
- fresh basil
- grated parmesan
✖️Add your cashews to a bowl and pour boiling hot water over them. Let soak for 1-2 hours
✖️Preheat over to 400 degrees. Line baking sheet with parchment paper. Chop up your tomato, peppers and onion – spread the vegetables onto your baking sheet and drizzle with olive oil, salt and pepper and oregano. Bake for 45 mins, tossing half way through
✖️Drain cashews and add to your blender along with 1 cup of fresh water. Add your roasted vegetables on top, nutritional yeast and salt and pepper. Blend until smooth consistency
✖️Bring water to a boil and add your pasta – follow cooking time as per the instructions
✖️In a pan, begin sautéing in 1 tbsp of olive oil, fresh garlic and thyme on med-low heat until soft. Add in your cashew/vegetable mixture. At this point add in your garlic powder and additional salt and pepper. You can also add in chili flakes for some extra zip!
✖️Once pasta is cooked, add to sauce along with 1/4 cup of pasta water. Toss to combine. Serve up with fresh basil and generous amounts of grated Parmesan cheese
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