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Here’s A Creamy Yet Dairy-Free Pasta Recipe To Cuddle Up To

1 week ago

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Another great alternative for heavy cream in pasta sauces is cashew cream. Not only is it easy to make, cashews provide a long list of health benefits too! Cashews are a good source of protein, fiber, magnesium and healthy monounsaturated fats. Best of all, they’re cholesterol-free. I can’t say the same for heavy cream. Here’s a dairy-free yet creamy pasta recipe that will surely hit the spot!

Pesto Pasta with Cashew Cream and Vegetables

Makes 4 servings

1 cup Raw cashews

200g Fussili pasta, preferably whole-grain

1 cup Water

2 Tbsps Olive oil

1 Tbsp Garlic, chopped

1 cup Basil leaves

3/4 tsp Salt

2 Tbsps Nutritional yeast or parmesan cheese

1 cup Asparagus, sliced into 1-inch pieces and blanched

1/3 cup Red bell pepper, finely chopped

1/3 cup Black olives, sliced 

*Nutritional Yeast can be found in Healthy Options.

  1. Place the cashews in a bowl and cover them completely with boiling water. Soak for 2 hours. You can also soak them overnight in the refrigerator.
  2. Cook the pasta according to package instructions and set aside.
  3. Drain the cashews. In a blender, puree the soaked cashews with water, olive oil, garlic, basil leaves, salt, and nutritional yeast until smooth.
  4. Pour the sauce over the pasta and toss together with the asparagus, red bell pepper, and black olives.
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