I love this recipe because you can use almost any vegetable with it, and the sauce is so creamy! It really hits the spot if you’re craving a cheesy taste. You can make a big batch of the sauce and then freeze it so that next time you make the pasta you only have to wash 1 pot! (That is generally my goal when cooking- the least cleanup possible).
For the sauce, combine in a food processor:
2 cups cashews (you can soak them beforehand if you want it extra creamy, but I always forget)
3/4 cup water (or almond milk etc)
1/3 cup nutritional yeast
optional:
1 tablespoon each of lemon juice, mustard, soy sauce, salt, garlic, and/or miso paste. The flavor is best with all of these added in my opinion, but it’s not a big deal either way.
After blending you get a really thick sauce which is good.
Make a half box of pasta
When there is 1-2 minutes left for the pasta to cook, drain 1/2 the water from the pot approximately
Add the sauce to the pasta, and it will turn into a good consistency with the extra water
Also throw in a ton of vegetables (I did 1/4 package of frozen spinach and 1/2 package of frozen bell peppers)
Cook for another 1-2 minutes and stir, and you will have a magical pot of amazing and healthy pasta with minimal kitchen cleanup required!
To serve, I like garnishing with pine nuts
Additions that work well in this dish include: mushrooms, olive slices, fakin bacon, tomato, broccoli, or a bag of mixed frozen veggies
Growing Green 