Creamy Cashew Pasta
I love using a cashew base for pasta dishes; it’s full of heart-healthy fats, protein, and is vegan-friendly. If you’re anything like me I crave warm, cozy dishes in the winter months and this one right here is IT.
Not only is it easy to sub out with whatever veggies you have in the fridge, but it’s also loaded with nutrients and if you use plant-based pasta it is likely high in protein.
Fact: cashews are rich in vitamin c and copper, which support healthy skin. So, yes, you can have the pasta AND have glowing skin.
Ingredients
1 cup raw cashews
1/2-1 cup water
Celery
Mushrooms
Peas
Carrots
Onion
Pasta (I used Banza chickpea rigatoni)
Your favorite seasoning
Add cashews and water to a blender and blend until smooth.
Cook the vegetables (I sauteed them all together in avocado oil, salt + pepper).
Cook the pasta and drain.
Combine all ingredients together and enjoy.
*I don’t include serving sizes for the veggies so you can add in as much or as little as you’d like.