Cashew Cream and Pasta


If you have never made cashew cream you really should try it. It has many uses and can be used in soups, salad dressings and this recipe with pasta. Every once in a while pasta is good, plus it is a easy weeknight meal.


Pasta with Chipotle Cashew Cream

For the chipotle cashew cream:

1 1/2 cups cashews, soaked overnight or at least 8 hours.

1 chipotle chili with 1 tbsp of the adobo sauce (use more or less per your taste)

Drain the cashews, then grind them up into a really smooth paste with the chipotle chili and adobo sauce and water. Set aside.

Other ingredients:

1 16-ounce box of any pasta (I used whole-wheat fusilli, small pasta or even a  fettuccine.) Cook al-dente according to package directions.

1 red onion, thinly sliced

3 medium tomatoes, sliced

1 8-oz package of button mushrooms, halved or quartered depending on their size

2-3 cloves of garlic, minced

2 tbsp olive oil

1/4 cup finely chopped parsley
Heat the olive oil and add the onions. Sprinkle some salt and saute them for a few minutes until they are soft and transclucent but not brown.

Add the garlic, stir, and then add the tomatoes and the mushrooms. Cook until the tomatoes are soft and have broken down.

Add the cashew cream, mix together, and immediately add the pasta.

Stir well to coat the pasta with the sauce. If the pasta is too dry, add a cup or so of the pasta cooking water. Add salt to taste. Mix in the parsley.

You can add other veggies to this along with the tomatoes. Asparagus, broccoli and peas would all be great, and so would some scallions or green onions. You could saute leeks for an extra-special dish!

 

Here is the recipe I use for regular non-flavored cashew cream:

2 cups whole raw cashews, not pieces, rinsed very well, under cold water. Then you can use it in what ever recipe you like.

  1. Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
  2. Drain the cashews and rinse under cold water. Place them in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. (If you’re not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.)
  3. To make thick cashew cream, which some of the recipes in this book call for, simply reduce the amount of water when they are placed in the blender, so that the water just slightly covers the cashews.

 

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