Meatless monday or any weeknight quick fix! Powder some cashews, mix in with water, salt, roasted garlic, chipotle habanero sauce. Get your pasta ready. Stir fry some veggies, toss in the pasta and sauce, cook for 2-3 minutes until sauce thickens. done! You can call this alfredo-ish sauce if you add some nutritional yeast for the cheesy flavor. Easily made gf too. The cashew cream makes this very filling.
In case you missed the homemade, not store bought, Doritos Spice in this Quick Pasta dish.. you should try it for another fun weeknight meal!
Dont like pasta, Add the veggies and cream to some cooked whole grain like Quinoa, barley, wheat berry!
Its one of those days when I dont want to take 100 pictures and edit them! I'd much rather spend time in the kitchen and keep cooking/baking and of course eating. Instead of thinking up compositions, lighting, photographing the result and then editing the whole bunch! Food photography does not come naturally to me.. its hard work! One of these days I will start bugging one of you amazing food photographers to help me with all sorts of questions, simple stupid ones for sure, to make my life a bit easier :) If you'd like to volunteer to get bugged, please do get in touch!
Ingredients: Serves 1
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.
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)
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.
This pasta is heading to Slighlty Indulgent Tuesdays, Hearth and soul blog hop, Allergry Free Wednesday, Ricki's Wellness Weekend.
On this delicious note, a must read "Clean your plate and save the world"
An estimated 30 percent to 50 percent of the food produced in the world goes uneaten.
The average American throws away 33 pounds of food each month. about a 5000$ per year.
33 million tons of food waste hit landfills and incinerators in 2010.
Eat small portions. Finish your food! Find ways to use up leftovers.
Growing up in a middle class household in India, we always knew the value of food, money, what we have and how to reuse, recycle, use, finish, what we use or eat. Throwing away is frowned upon. It is one of the lessons which takes a back seat as soon as you land into the consumeristic, everything more than needed kind of outlook. Eventually though, the good old lessons learnt while growing up, work best whether it comes to food or anything else in life.