Creamy oil-free pasta with cashew cream sauce
Yeung Man Cooking · ♥ 6.6K likes · 101.9K views · 7 min video
Read about pasta in the BrightCulinary Book
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Ingredients
Method
Techniques
- 3 pieces garlic
- 100 g broccolini
Bring a pot of water to a boil for the pasta. Peel the garlic and chop the broccolini into bite-sized pieces.
- 1 cup cashews
- 1½ cup water
- ½ tsp salt
- pepper
- 1 tbsp Dijon mustard
- 2 tbsp tahini
In a blender combine the cashews, water, garlic, salt, pepper, Dijon mustard and tahini; blend on high until liquefied.
Cook the pasta to package instructions, stirring occasionally. Save half a cup of pasta water, then strain the pasta and set aside.
- ½ lb pasta
- ½ cup pasta water
- 150 g cherry tomatoes
- salt
In a non-stick pan over medium heat, dry saute the broccolini 4 to 5 minutes.
Add the cherry tomatoes and a pinch of salt; saute another 4 to 5 minutes.
- ¼ cup water
Add the pasta, pasta water and cream sauce; stir and cook 2 to 3 minutes. Do not overcook or the cashew cream gets very thick; thin with a little water if it does.
- pepper
- pepper flakes
- lemon juice
- parsley
Plate; finish with pepper, a pinch of pepper flakes, a splash of lemon juice and chopped parsley.
Bringing pasta and cream together