WWW.FREI-STYLE.COMCreamy vegan veggie pasta
Ingredients
Sauce
- 100 gr (3/4 cups) cashews (soaked over night)
- 100 ml (1/2 cup) oat milk (or any other plant-based milk)
- 400 ml (1 2/3 cups) water (or vegetable broth/stock)
- 4-5 tsp vegetable broth powder (omit if you use stock)
- 1 Tbsp nutritional yeast (optional)
- 1-2 tsp fresh lemon juice
Pasta
- 2-3 stalks spring onions
- 1-2 garlic cloves
- 1 Tbsp olive oil
- 1 small fennel
- 150 gr (5.3 oz.) frozen peas
- 100 gr (3.5 oz.) sugar snap peas
- 500 gr (18 oz.) pasta of your choice
- 1-2 tsp salt
- 1 pinch of pepper
- 1 pinch of nutmeg
- 1-2 tsp lemon juice
- also: vegan parmesan, microgreens & roasted pine nuts
Instructions
Sauce
- 1.Soak the cashews in cold water overnight - alternatively you can soak them in hot water for approx. 30 minutes
- 2.Discard the soaking water
- 3.Add all sauce ingredients to a high speed blender and blend until the sauce is smooth & creamy - set aside
Pasta
- 1.Cook the pasta in water according to the packet instructions (reserve some of the pasta water)
- 2.Cut the spring onions into fine rings, finely chop or press the garlic
- 3.Heat the olive oil in a pan, add the onion and garlic and sauté until translucent
- 4.Chop the remaining vegetables and add them to the pan - sauté for approx. 5-8 minutes, stirring
- 5.Add the sauce and briefly bring to the boil, season to taste with salt, pepper, nutmeg and lemon juice
- 6.Add the cooked pasta to the pan and toss to combine
- 7.If needed, add a little pasta cooking water if the sauce is too thick
- 8.Serve with microgreens, toasted pine nuts and vegan parmesan
Notes
Tip from my kitchen: for an extra creamy sauce, soak the cashews overnight and blend them completely smooth in a high-speed blender. Feel free to swap the vegetables for whatever is in season, like broccoli, spinach or zucchini. If the sauce gets too thick in the pan, just stir in a splash of pasta cooking water. The cashew sauce keeps well for 2–3 days ahead; cook the pasta and vegetables fresh when you serve.
Nutrition per serving: 520 kcal
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook