RECIPE (2-4 people or leftovers 😏)
- 4 red peppers
- 1 onion
- 4 garlic cloves
- 60g cashews
- 400g whole grain spaghetti (or any other pasta)
- 250ml plant milk
- 1 tbsp mixed dried herbs
- 50g sun-dried tomatoes
- 1 tsp vinegar
- 3 tbsp nutritional yeast
- other spices like salt, pepper etc.
- handful of fresh basil
- handful of cashews
Read also: Slow Cooker Sesame Chicken
❶ Soak cashews in hot water.
❷ Add the red peppers to a roasting tray and roast for 15 minutes.
❸ Add the onion and garlic cloves to the tray with the peppers, and return to the oven for another 15 minutes.
❹ Meanwhile cook the pasta, when done save the pasta water for later!
❺ Add roasted vegetables to a blender along with the soaked cashews, plant milk, 250ml of the pasta water you reserved earlier, mixed herbs, sun-dried tomatoes, vinegar, nutritional yeast, and other spices.
❻ Blend everything until the sauce reaches a smooth consistency. Give the sauce a taste and add more seasoning if necessary.
❼ Heat the sauce in a pan and add your pasta.
❽ Meanwhile you can toast some cashews in a pan.
❾ Serve with toasted cashews, fresh basil and more veggies or legumes to make it even more delicious and healthy.
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