Recipe for the sauce 2 cups raw cashews 1 1/4 cups cold water or veg stock 1 garlic clove 1 tsp nutritional yeast 1 tsp pink sea salt Method 1. Soak cashews in the water or stock for 2 hours in a bowl (on the bench is fine) 2. Once 2 hours is up, place cashews & water it was soaking in, garlic, nutritional yeast and salt into a high spears blender, and blend until smooth. Now for the pasta bake. It’s up to you what you put in it, but I cooked 2 cups of organic tri-coloured gluten free veggie pasta and whilst cooking, I sautéed 1 garlic clove thinly sliced with 2 field mushrooms sliced, 4 broccoli florets thinly sliced length ways, the same with the cauliflower. Just stir with a pinch of pink sea salt in a touch of olive oil until the mushrooms and garlic are cooked. Add the cashew cream to the veggies, along with the pasta, stir briefly, as it thickens a super quick. Transfer into a baking dish, and bake in a 200C oven for 25-30 mins. You just want the broccoli and cauliflower to be tender. Seriously worth a try, and cashews have so many health benefits. - Rich in heart-healthy fatty acids
- Protein rich
- Boosts your immune system
- Excellent source of antioxidants
- Contains no cholesterol
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