Thought I’d share a quick and easy recipe today, which has been one of my go-to’s at the moment. I love this dish because it relies on just shelf-stable ingredients, if you haven’t had a chance to go to the shop to buy fresh. Also, it happens to be extremely delicious.
This recipe is based off my cashew cheese sauce, which I use a lot in cooking because it is so versatile. I know cashews aren’t the most frugal ingredient but a small amount goes a really long way here.
This recipe is also delicious served with cooked mushrooms, spinach or whatever other vegetables and toppings you might have to hand. I often just have it plain, though! And of course, you can use this with any kind of pasta such as fusilli, bows, penne, spaghetti etc. or gluten-free alternatives.
- 75 g (1/2 cup) raw cashews
- 2 tbsp nutritional yeast flakes
- 250 ml (1 cup) unsweetened dairy-free milk (oat, almond, soy or coconut all work well)
- 2 tbsp apple cider vinegar or white vinegar
- (Optional) 1/2 tbsp marmite or miso paste
- 1/8 tsp ground nutmeg
- 1/8 tsp paprika powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- A generous pinch of salt and pepper
- 400 g dried fettuccine or tagliatelle nests or 4 servings of other dried pasta (make sure they don't contain egg)
- Fresh or dried parsley
- Freshly ground black pepper
- Soak the cashews overnight or boil for a few minutes in a small saucepan, to soften them.
- Add to a blender, along with the rest of the sauce ingredients. Blend until smooth, adding more milk if needed.
- Meanwhile, cook the pasta according to the packet's instructions.
- When the pasta is just about a minute away from being fully cooked, drain, return to the pan and mix in the sauce. Heat gently for a couple of minutes to warm through, adding more milk if it gets too thick.
- To serve, season with extra black pepper and fresh or dried parsley.
If only serving for 1-2, keep leftover sauce in the fridge for up to 3-4 days for a quick go-to meal.