The Raw Cooked Vegan

Friday, September 16, 2011

Spelt Pasta with Peppers and Cashew Sauce

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.

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