Dreamy creamy pasta using cashews without nutritional yeast is a thing, yes.
After realizing that nutritional yeast (the thing us vegans use to get some B12 and a cheezy flavor) is so hard to get in Egypt, I decided that I need to find another way. To give a cashew sauce flavor, we usually go to garlic and onion but I was sure there’s an easier and quicker method. Curry powder came to my rescue after spotting a jar of it just laying lonely in my drawer.
This recipe is extremely easy to make, it’s healthy and satisfying too. I hope you like it as much as I do. (ps. this is me trying to keep my intro’s short, tell me what you prefer? Long intros or should I just get to the point?)
Serves: 2 people
Cook time: 10 minutes
Preparation time: 5 minutes
Total time: 15 minutes
2 cup of uncooked pasta (I used buckwheat pasta)
200 gm of Tuscan kale (two bags if you like kale as much as I do)
1/2 a cup of sun dried tomatoes (I use minnies)
3 tbsp of toasted pine nuts or sesame seeds
For the Sauce
200 gm of raw cashew nuts
½ a cup of filtered water
1 tsp of curry powder
Salt and pepper to taste
To prep: Soak the cashews overnight or for a couple of hours before you get cooking.
Step 1: Cook the pasta according to package instructions.
Step 2: Blanch the Kale by bringing a pot of water to a boil and then add the chopped kale. Cook for 3 minutes and then transfer the kale immediately to a bowl of iced water to stop the cooking process and preserve its vibrant green color. Drain the water and let the kale dry on a sieve until the pasta cooks.
Step 3: Drain the soaked cashews and add them to a blender along with the water, curry powder and salt and pepper. Blend until smooth. Taste and adjust the ingredients accordingly.
Step 4: Roast the pine nuts on very low heat.
Step 5: To assemble, just add the sauce to the pasta, coat well and then add the kale and sun-dried tomatoes and combine. Transfer to serving plates and top with roasted pine nuts. Serve and Enjoy!