Pasta is a favourite with so many people, including me! I’ve been trying to reach for quick and easy dinner ideas lately as I’ve not had as much time to cook longer recipes. However, I love eating nutritious and delicious food, so making something with a nourishing vibe was what I wanted. I love how cashew nuts blend to form a creamy sauce and so this is the basis of this recipe…. There are added greens for flavour and nutrients! You can make extra and freeze the whole meal (or just the sauce if you prefer). Yes, you CAN freeze cooked pasta – saves a little bit extra time and effort when reheating the “leftovers” another time! I really hope you like this recipe! The creamy cashews make this heavenly to eat and enjoy on a relaxing evening at home….
Notes….
The cashew nuts should be soaked for at least 4 hours and preferably overnight.
I love to use brown pasta, but you can use any that you feel like!
Method
- Blend together the cashew milk, soaked cashew nuts, mustard, salt and pepper, nutritional yeast, and turmeric in a blender or food processor.
- Cook the pasta as per the packet instructions.
- Whilst the pasta is cooking, wash and chop the asparagus into three, and gently sauté it in the garlic oil for 5 minutes. Add the peas and sauté for another 5 minutes.
- Drain the pasta and heat the sauce in a large pan, together with the pasta and vegetables. This will only take a few minutes.
- Serve and enjoy!
