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Creamy Vegan Pasta

December 21, 2016

'Three-ingredient, creamy, tomato pasta....and non-dairy too.'

When I first spotted this recipe online, I was instantly intrigued and, as I always do when my interest is piqued, I immediately set about putting this gem to the test, and tweaking it to make it my own.

One of the ingredients here is a store-bought pasta sauce - which can taste synthetic when served on its own - but it was the addition of ground cashew nuts that added the non-dairy creaminess and gourmet touch.

I first made and tasted this a few days ago...and I've been diligently tasting this delicious dish every day since.

(All in the name of research, you understand.)

Some days I've served it up as it comes....others I've added grated Parmesan, wilted spinach, or slivered sun-dried tomatoes.

As it's creamy-tasting, but non-dairy, I'd imagine it would work wonderfully with meatballs, could be transformed into kosher lasagna with ground beef, and would shine with the addition of cooked chicken cubes and mushrooms.

The possibilities are endless!

Be sure to read the Cook's Notes for cashew tips and stock up on these instant-meal, essential ingredients today.
 

 

400 grams pasta rigatoni or penne 
1 jar of favorite tomato pasta sauce
200 grams cashew nuts (see notes)
1 teaspoon crushed garlic
1/2 to 3/4 cup warm water
Salt and pepper
Chopped herbs etc to serve

1: Cook pasta until just al dente, drain and toss through tomato sauce over low heat to warm.
2: Process nuts with warm water, garlic and salt till very smooth and creamy and toss through pasta. Use less cashew cream if desired but it's delicious.
3: Serve with salt, coarse black pepper and chopped herbs (oregano or basil are delicious) and your choice of additions as detailed in notes.

COOK'S NOTES: The great nut shop at 99 Ahuza sells broken cashews at NIS 39 per kg which is less than half-price and you're going to be processing them anyway. This cashew cream is also incredible when added to Ashoka curry paste and coconut milk to make Korma Curry. You could use ready-ground almonds if you insist. I recommend a spicy tomato sauce or similar for interest. Use this delicious recipe as a base and add Parmesan for dairy, or mushrooms, spinach, cooked chicken cubes, olives, sun-dried tomatoes, fresh asparagus, and more. You're limited only by your imagination.
 

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