A creamy, filling and vegan pasta dish
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Yield: 1 serving
- Category: Main Course
- Cuisine: American, Italian, Vegan
Ingredients
For the sauce:
- 1/4 cup raw cashews powdered
- 1/2 cup water
- 5-6 garlic cloves
- 1/3 teaspoon salt
- 2 teaspoons Chipotle Habanero Hot sauce or to taste (I used Melinda's Chipotle Hot sauce, start with 1 tsp and add more:))
- Or 1 chipotle pepper and 1/2+ teaspoon plain habanero sauce or any hot sauce.
Pasta:
- 1 teaspoon organic canola oil
- 1 cup veggies (we uses some sliced up Red and Green bell peppers and cherry tomatoes)
- 1.5 cups whole grain Spinach Penne
Toppings:
- 1/3 cup Cherry tomatoes
- 1/2 teaspoon dried basil
- nutritional yeast (optional)
Method
- In a large pan, add the oil and heat on medium. Add garlic cloves, stir and cook till they are golden 2-3 minutes, or use roasted garlic cloves and continue to the blend step.
- In a blender, add powdered cashew, roasted or golden garlic, water, salt, chipotle hot sauce(or chipotle peppers and hot sauce) and blend until smooth.(It will be a thin cream)
- Prepare pasta according to instructions. Reserve some of the water.
- In the pan with the oil, add sliced/chopped veggies. We used sliced red and green bell peppers and a few cherry tomatoes. Cook on medium till the veggies are half done.(3-4 minutes).
- For Oil-free version, saute the veggies in water or vegetable broth.
- Add the pasta and cashew cream, mix well and cook on low until the cream starts to bubble and thicken.
- The cream will start thickening very quickly after this point.
- Taste and adjust salt and spices. Add a few Tablespoons of the pasta water to adjust sauce if needed.
- Take off heat.
- Serve hot topped with halved cherry tomatoes, some dried basil and nutritional yeast sprinkle.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.