Thursday, July 14, 2011

Cashew Sauce with Pasta

I was in the store the other day and started talking to a lady as she was checking out. I love talking to people--just like my dad. Sometimes it drives my kids nuts, but I find I learn fun new ideas. This was one of those times. She was telling me how she makes a cashew sauce with pasta that her children love. I gave it a try yesterday and really enjoyed it. It is nice if you avoid dairy. There is no dairy in the recipe, but lots of healthy veggies.

This is what it looked like prior to cooking.

12 oz cooked pasta whole grain or regular ( something like rotini, macaroni penne, etc..)
3 slices toasted bread
1/2 green onions chopped small pieces
2 C peeled potatoes chopped up (yellow or red)
1/2 C carrots peeled and chopped
2/3 C onion chopped up small pieces
2 C water
2/3 C cashews
1 T sea salt
1/2 C coconut oil or another oil or butter if you are OK with dairy
2 garlic cloves minced
1/2 tsp dried mustard
2 T fresh lemon juice
1/2 tsp pepper
1/4 tsp cayenne
1/2 tsp paprika
1/2 C fresh spinach *optional
1/2 C fresh mushrooms * optional
paprika and dried parsley for garnish

1. Throw the toasted bread into my blender to chop them up into bread crumbs. (* optional: You could add a couple tablespoons of melted butter to the breadcrumbs after they are chopped up. (If you are OK with a little dairy.)

2. Heat oven to 350. Grease a 9X13 pan.

3. In a saucepan, add onions, potatoes, water and carrots. Cook with lid on until vegetables are softened.

4. In a blender pour in cashews, salt, garlic, oil, mustard, lemon juice, Cayenne, paprika, and spinach, mushrooms cooked vegetables along with the cooking water. Pulse until the mixture is all creamy. It should take a couple minutes.

5. Then a bowl mix the cooked pasta and sauce together. Pour into greased pan.

6. Pour on the breadcrumbs sprinkle evenly, and sprinkle with paprika and parsley.

7. Place in preheated oven. for 20 to 30 min till the bread crumbs are a nice golden color. Don't over bake. It will dry it out.

* You could omit the breadcrumbs and the cooking part in the oven, and just pour the sauce on to spaghetti or linguine. Something for me to try next time. :)

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