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Cashew Cheese Pasta

This is one of my favourite winter lunches! It's so warm and filling and packed with nutrients. Turmeric, nutritional yeast, mustard powder, black pepper and nuts- what an amazing combination of health boosting goodness (anyone who has read 'How Not To Die' by DR Michael Greger will know how awesome Turmeric in particular!) For an extra nutritious punch, opt for wholewheat pasta and pop some dark green leaves, such as rocket or spinach, on the side of your plate!

INGREDIENTS (SERVES 2)



METHOD


  • Put 4 of your veggie sausages in the oven – following the guidelines on the packaging.​

  • Place the cashew nuts in a pan and cover with boiling water. Simmer them until you can easily get a fork through them (or soak them overnight in a bowl of cold water)

  • Put the pasta on to boil

  • Meanwhile, place the soft cashews, mustard powder, nutritional yeast, turmeric, black pepper, soy sauce and liquid smoke (If using) in a blender and cover with enough plant milk to almost cover the cashews, but not quite. Blend until smooth (you may need to add a splash more milk- you want a thick , yet pourable consistency)

  • When the pasta is cooked, turn off the hob, drain the water and put the pasta back in the same pan. Add the cheese sauce and stir. If your sauce is too runny, turn the heat on for a few minutes to thicken it,. 

  • Take your sausages from the oven, cut them up in to small pieces and add them in to your pasta! Stir it all up and serve!  (note- this is also really yummy with smoked tofu pieces in place of veggie sausages)


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