Rich and creamy pasta packed with flavour and nutrients
- serves 4 -
- 400g of buckwheat pasta
- 2 sliced carrots
- 5 quatered medium-sized mushrooms
- 1/4 butternut squash (diced)
- 2 courgettes
- 1 small head of broccoli (chopped)
- 6 cooked and chopped green beans
- 16 head of steamed asparagus
Sauce:
- 1 tin of chickpeas
- 2 tsp cashews
- 1.25 cups of water
- 1/4 cup nutritional yeast
- 2 crushed garlic cloves
- 2 tbsp dried basil
- 1 tbsp paprika
- 1/2 tsp turmeric
- dash of black pepper
1. Soak cashews for 30 minutes in water
2. In the meantime, cook the pasta according to the package directions
3. Steam mushrooms and vegetables for 7 minutes
4. Place cashews and chickpeas in blender and blend until smooth
5. Drain the pasta and put back into the pot; add the cashews chickpeas sauce and heat up for 2 minutes or until desired creaminess is reached; stir while heating up to avoid burning
6. Reduce heat, add remaining sauce ingredients and stir thoroughly; then add mushrooms and vegetables but asparagus and mix well
8. Place pasta in a bowl and top with asparagus
7. Enjoy!
Note: The sauce gets even creamier when placing it in the fridge for a few hours before using it.