October is National Pasta Month, so we are teaming up with Recipe Redux and the National Pasta Association to make healthy pasta recipes. We like pasta because it makes a filling, energy-enhancing meal, especially when using whole wheat pasta. This recipe, although it features a cream sauce, actually uses a cashew cream instead of a milk cream, making it healthier and a suitable vegan recipe. Cashew cream is easy to make, although it requires a little bit of planning ahead.
Ingredients2 cups of unsalted cashew pieces
2 cups of water
1 package of whole wheat linguine (cooked)
3 tablespoon of olive oil
1 onion sliced thin
2 garlic cloves minced
1 teaspoon of salt
1 cup of sun dried tomatoes
2 cup of frozen spinach (thawed)
1 14oz can artichoke hearts drained and cut up
2 cup of cashew cream
Top with shredded parmesan cheese and crushed red pepper, if desired
1. To make cashew cream, soak cashews as long as you can or overnight in 2 cups of water in the fridge, covered. After soaking is complete drain out the water and then add 1 cup of water. Blend in a blender till creamy. Set aside.
2. In a small skillet, heat up olive oil on medium heat. Stir in the garlic, onion, and salt. Stir often. Cook until the onions soften.
3. Stir in the tomatoes, spinach, and artichoke hearts with the onions garlic mixture. Let them all cook together for a few minutes so the flavors can meld together.
4. Stir in the cashew cream with the vegetables. Let it cook until it warms all the way.
5. Take off the heat and either mix it in with the pasta, or serve on top of the pasta.
6. For vegan version, do not use parmesan cheese. You can also top with crushed pepper if desired.
By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.