Creamy coated pasta seasoned with garlic, sea salt, olive oil and pureed cashews. YUMMY.
You will need a blender for this recipe
Spelt Pasta With Peppers and Cashew Sauce
8 ounces spelt pasta, cooked according to directions
1 large ripe tomato, chopped
1 carrot, cut in match sticks slices
1-2 leaves of kale, chopped
1/2 orange or yellow pepper, chopped
2 TBS olive oil
2 garlic cloves, minced
3/4 cup raw cashews
1/4 cup pasta water
1 tsp sea salt, divided
fresh ground pepper
While cooking pasta, heat 1 TBS olive oil in large skillet over medium high heat. Saute yellow pepper and carrot until semi-soft and starting to brown. Turn heat to medium and add garlic, chopped tomato and kale. Season with 1/2 tsp sea salt and pepper. Cook, stirring frequently for about 5 minutes so kale is slightly wilted and tomato is soft, but still firm. Remove from heat and set aside.
Drain pasta, saving 1/2 cup water.
In large serving bowl, combine pasta with pepper, carrot, tomato and kale.
In power blender, add cashews, hot pasta water, other 1/2 tsp sea salt. Blend on high until creamy and smooth. Pour over pasta, mix thoroughly and serve.
Season with sea salt and pepper to taste.