![]() ![]() Optional: stir in some spinach for those extra nutritional vibes.Īnd yup – that’s basically it! I love this dish SO much. Once warm, season to taste with more salt and pepper. Don’t keep the heat too high at all or it will start boiling or cooking the noodles even more which is NOT what you want. Keep it on low heat and stir back in your noodles – giving the cashew cream a chance to get warm. Add your roasted garlic cashew cream sauce directly into the pot that you cooked your pasta in. Go ahead and cook your pasta according to the box instructions – for shells it’s usually about 8-10 minutes or until al dente. Add water and a big pinch of salt and pepper (I did about ½ tsp of salt and ¼ tsp of pepper).īlend until it’s completely smooth!! Once it’s silky smooth, just leave it in the blender while you get your pasta ready! Now that you have your cashews and roasted garlic cloves, add these to a high powered blender. Once done, open up the foil and let it cool down. Wrap up in aluminum foil and place it directly in the oven. Drizzle a bit of olive oil on top and salt and pepper. Cut the top of your garlic head off and peel as much of the garlic’s “skin” off as you can – trying to basically expose the top halves of the small bulbs. Set those aside and get your garlic roasting! Preheat your oven to 400. 2-3 hours should be plenty of time for soaking! After they have finished soaking, make sure to rinse them thoroughly and drain the water they were soaking in. How to Make Roasted Garlic Cashew Cream Pasta:įirst, make sure and soak your cashews in water. spinach (to add in at the end – totally optional).choice of pasta (I used Banza’s shells which I’m currently obsessed with).water to soak the cashews, blend the cashews + boil the pasta in!.Let’s get into making it! Ingredients you Need for Roasted Garlic Cashew Cream Pasta: The sauce is extra silky smooth and so flavorful. You get such an amazing depth of flavor by roasting it vs just adding it in raw. The roasted garlic adds a smoky sweet element to the dish that you wouldn’t have otherwise. It’s a little bit more earthy thanks to the cashews. However – don’t expect this to taste exactly like an extra cheesy, heavy cream filled alfredo sauce. It’s SO super creamy – I thought I may have blacked out and added 3 tbsp of butter to my pasta like I normally do. I promise I’m not turning into a Vegan blog – however, you can honestly hard tell there isn’t a single ounce of dairy in this pasta. Specifically this Roasted Garlic Cashew Cream Pasta! And this year, I’m resolving to EAT MORE PASTA. You can read more about my eating disorder journey here.īUT. Hence, due to my past eating disorder, sometimes I can get a little antsy about eating it. To explain, I mean that sometimes I get into a paralyzed state remembering how many carbs are in it and that diet culture has made it out to be this “indulgent” food that should only be eaten in small portions. However, there are times when it can be a type of “trigger” food for me. ![]() See: Butternut Squash Fettuccine Alfredo, Pasta Bolognese, or my Cheesy Pesto Spaghetti Pie! I love how you can change it up so often! Pasta is a love/hate relationship with me. This Roasted Garlic Cashew Cream Pasta is unbelievably creamy with delicious roasted garlic flavor that delivers in every single bite! Best part? It’s only 5 ingredients! ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |