Andean Quinoa Pasta with vegan cashew cream sauce
Sauce:
1 cup cashews boiled until soft
4 tbsp miso paste
2 tbsp apple cider vinegar
1 tsp salt
1 Tbsp pepper
1/2 chili pepper chopped up with seeds remaining
Cashews and 1/4 cup of cashew water go into the blender with all other ingredients. Blend until smooth and liquid-y.
Bring water to a boil and cook up 1 cup of Andrean Quinoa Pasta.
Strain the noodles and then put them back in the pot over low heat with the cream sauce. Simmer for about 2 minutes on lowest flame.
Sprinkle with dill
Veggies:
Finely chop 1/2 onion, 1/3 zucchini and sautee in coconut oil.
Toss in with pasta.
Sauce:
1 cup cashews boiled until soft
4 tbsp miso paste
2 tbsp apple cider vinegar
1 tsp salt
1 Tbsp pepper
1/2 chili pepper chopped up with seeds remaining
Cashews and 1/4 cup of cashew water go into the blender with all other ingredients. Blend until smooth and liquid-y.
Bring water to a boil and cook up 1 cup of Andrean Quinoa Pasta.
Strain the noodles and then put them back in the pot over low heat with the cream sauce. Simmer for about 2 minutes on lowest flame.
Sprinkle with dill
Veggies:
Finely chop 1/2 onion, 1/3 zucchini and sautee in coconut oil.
Toss in with pasta.