Sometimes you just need a big bowl of comfort food and this pasta is one of my go-tos for those days. All you do is boil some pasta, fry some garlic and onion and throw all the ingredients for the the sauce into a blender to make it super creamy. It couldn’t be easier. I’ll sometimes add some crispy oven-baked kale on the top or stir some spinach in if I want more greens, but it’s also delicious just as it is.
- 4 portions of pasta (about 80g per person)
- 200g frozen peas
- 1 onion, finely diced
- 2 garlic cloves, finely diced
- 100g cashews
- 200ml oat milk (unsweetened)
- 4 tablespoons nutritional yeast
- 1 teaspoon ground turmeric
- ½ teaspoon brown rice miso paste
- pinch of chilli flakes
- squeeze of lemon juice
- salt and pepper
- sprinkling of coriander, to serve
- Cook the pasta according to the instructions on the packet, adding the peas for the last few minutes. Drain and leave to one side.
- While the pasta cooks, warm a frying pan over a medium heat, add a drizzle of olive oil and some salt, then add the onion and garlic and cook for 5 minutes, until soft.
- Place the cashews in a bowl of boiling water and let them soak until the onions are cooked.
- Drain the cashews and add all the remaining ingredients to a blender, including the onions
and garlic. Blend until smooth and creamy. Stir the sauce through the cooked pasta and peas
TIP If you want to serve this as a delicious mac and cheese-style dish, you can place the pasta in a medium ovenproof baking dish and scatter with breadcrumbs (you can use crumbled up bread, or dry breadcrumbs). Preheat your oven to 200ºC fan and once hot, bake for 5–8 minutes, until crispy and golden on top.
Recipe extract from Deliciously Ella Quick & Easy.