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20 mins
PREP TIME
8 mins
Cook Time
Serves
28 mins
Total
INGREDIENTS
Kale - 1 cup
Basil - 4-5 leaves
Mushroom - 1 cup
Cherry Tomatoes - 1/2 cup
Spaghetti Pasta - As much as you like
Salt - 1 Tsp
Water to cook pasta - 2 liters
Mixed dry herbs - 1 tsp
1 cup soaked cashew
1/2 cup pasta water/ normal water
2 tbsp nutritional yeast
4-5 pods of garlic
Juice from one lemon
1 tbsp paparika powder
1 tsp pink salt
Instructions
Soak the cashews for 2 hours in warm water.
- Blend together cashews, water, nutritional yeast, garlic, lemon juice, paparika powder and salt.
- Add in more water to the sauce based on the required consistency.
1. CASHEW CREAM
Add 1 tsp salt in 2 liters of water.
Bring the water to boil and add in the pasta.
Stir occasionally.
2. PASTA
Do not add oil while cooking the pasta. Oil will make your pasta greasy. If you don't want your pasta to stick to each other then here is what you can do:
i. Add enough water while cooking the pasta. Add 1.5-2 liters of water for upto two cups of pasta.
ii. Cook the pasta as per the time mentioned on the packet. Each type of pasta requires to be cooked differently.
iii. Use the cooked pasta immediately! Do not keep it waiting on the counter.
- Saute kale, basil, tomatoes and mushroom for 2-3 minute.
- Add cooked pasta and stir.
- Add in the cashew cream and mix well.
- Cook for 2-3 minutes and top with dry herbs.