Ingredients
The following ingredients have 5 Servings
- 2/3 cup (about 3 ounces) raw cashews, soaked in water for at least 2 hours (and up to 8), drained
- 1/2 cup cooked cannellini, great white northern, or navy beans
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 2 tablespoons white miso
- 1/4 cup nutritional yeast
- 1 small clove garlic, crushed
- 1 dash cayenne pepper
- 1/2 cup water
- 12 ounces elbow pasta or mini shells (whole wheat, gluten-free, and regular pasta are all fine)
- 1 cup cooked green vegetables, such as chopped broccoli or cauliflower florets, blanched peas or chopped asparagus spears, or steamed spinach (optional)
- Kosher salt, to taste
Instruction
- Place the cashews, beans, lemon juice, paprika, turmeric, miso, nutritional yeast, garlic, cayenne, and water in a blender and whir until totally smooth. Set aside.
- Bring a pot of salted water to a boil and add the pasta. Cook the pasta according to package instructions.
- Drain the pasta and return it to the pot. Add the sauce and fold everything together gently, until the pasta dish is creamy and evenly coated. Adjust seasoning to taste. You may not need to use all of the sauce: If you have some leftover, use it as a dip or as dressing for a grain bowl.
