Pasta With Chipotle Cashew Cream

Recipe by
Total Time:
40 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Course: Main Recipe
Technique: Saute Recipe
Difficulty: Medium

This finger-licking vegetarian pasta involves some healthy ingredients. It is quite different from the usual varieties of pasta.

Take a look at more Main Recipes. You may also want to try Sea salt baked hilsa , Keto Fish in Plantain Leaves , Keto Herby Lamb Roast, GRILLED COLD WATER SCALLOPS WITH ELLA BEER TOSSED WITH LINGUINI PASTA

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Ingredients

  • 1.5 cups - cashews
  • 1 - chipotle chilli
  • 1 tbsp - adobo sauce
  • 16-ounce box - any pasta
  • 1 - red onion (thinly sliced)
  • 3 - medium tomatoes (sliced)
  • 1 8-oz pack - button mushrooms (halved or quartered)
  • 2-3 cloves - garlic (minced)
  • 2 tbsp - olive oil
  • 1/4 cup - finely chopped parsley

How to Make Pasta With Chipotle Cashew Cream

  • Soak the cashews overnight or for at least 8 hours. Drain the cashews and grind them up into a smooth paste with chipotle chilli, adobo sauce and water. Set aside.
  • Cook the pasta al-dente according to package directions.
  • Heat olive oil in a pan and add onions. Sprinkle some salt and saute them for a few minutes until they are soft and translucent but not brown.
  • Add garlic, stir, and then add tomatoes and mushrooms. Cook until the tomatoes are soft.
  • Add cashew cream, mix together, and immediately add the pasta.
  • Stir well to coat the pasta with the sauce. Add pasta cooking water if too dry.
  • Add salt to taste. Mix in the parsley.
  • Recipe courtesy: Holy Cow Vegan

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