Ingredients

The following ingredients have 4 Servings
  • 10 to 12 oz pasta
  • 2 tsp oil
  • 1/4 tsp each of cumin seeds (coriander seeds, nigella seeds)
  • 1/8 tsp each of fenugreek seeds (fennel seeds)
  • 1/4 cup finely chopped red onion
  • 3 cloves of garlic (chopped)
  • 1/2 inch piece of ginger (chopped)
  • 1/4 tsp cayenne
  • 1/4 tsp garam masala
  • 1/4 tsp cinnamon
  • 1 medium tomato chopped
  • 1/3 cup raw cashews
  • 1/2 cup water (use 1 cup water for thinner sauce, the sauce thickens quite a bit)
  • 3/4 to 1 tsp salt
  • 1 tsp lime juice
  • 2 tbsp nutritional yeast
  • 1 1/4 cup non dairy milk
  • 1/4 tsp black pepper
  • 1/4 tsp onion granules

Instruction

  • Cook the pasta according to instructions.
  • Heat oil in a large skillet over medium heat. Add all the whole spices/seeds and cook for 2 minutes or until they change color and get fragrant. Add the onion, garlic, ginger and a pinch of salt. Cook until translucent. 3 to 4 minutes. Add cayenne, garam masala and cinnamon. Give it a quick mix. Add tomatoes, cashews, water, salt and lime juice, bring to a boil and cook for a few minutes. Total 6 to 7 minutes.
  • Cool slightly and blend with nutritional yeast and non dairy milk in a high speed blender, until smooth. Return the sauce to the skillet. Add cooked pasta and black pepper, onion granules cover and cook over low-medium heat for 3 to 4 minutes,or until it thickens. At this point I usually add some chopped broccoli or baby greens and fold in.
  • Stir, taste and adjust salt, spice and tang. Add prepared mustard for additional tang if needed. Cover and let it sit for 5 minutes. Serve garnished with cilantro and paprika. Add a side of grilled Spiced Tofu and a small salad on the side to make a meal.