Creamy Tangy Pasta
Are you like me, drooling over creamy pasta? whatever it tastes like, as long as it's creamy.. You can still enjoy such food when you are vegan. This pasta has it all. It's creamy, salty, slightly tangy, and yeah that's it.
This is also really simple to make even if it contains cashew nuts. The cashews should be soaked before so that they can be blended into creaminess, but you can boil them for 10-15 minutes and then you have soaked cashews ready to roll!
You can also find this recipe among many others in the Fivesec Health App!
Creamy Tangy Pasta, 4 servings
For the pasta
- 300g whole wheat pasta (or bean pasta)
- 0.5 yellow onion
- 300g mushrooms
For the pasta sauce
- 1.5 cup water
- 1 cup cashew nuts, soaked
- 3 garlic cloves
- 2 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1.5 tsp sea salt
- 1.5 tsp pepper, ground
- Fresh parsley
Start making the pasta according to the package instructions
When the pasta is boiling, add all the sauce ingredients into a high speed blender and mix until smooth and set aside
Slice the mushrooms and chop the onion, add to a non-stick pan and sauté with some water until the mushrooms are cooked trough, add more water if they stuck to the pan to get things moving
When the mushrooms and onion are done, add the sauce into the pan and heat up the sauce (if it's too dry, add some plant milk)
Lastly, add the pasta into the pan and combine it with the sauce
Serve right away and top with some fresh parsley!