Ingredients

The following ingredients have 4 Servings
  • 1/4 cup raw cashews powdered
  • 1/2 cup water
  • 5-6 garlic cloves
  • 1/3 teaspoon salt
  • 2 teaspoons Chipotle Habanero Hot sauce or to taste (I used Melinda's Chipotle Hot sauce, start with 1 tsp and add more :))
  • Or 1 chipotle pepper and 1/2+ teaspoon plain habanero sauce or any hot sauce.
  • 1 teaspoon organic canola oil
  • 1 cup veggies (we uses some sliced up Red and Green bell peppers and cherry tomatoes)
  • 1.5 cups whole grain Spinach Penne
  • 1/3 cup Cherry tomatoes
  • 1/2 teaspoon dried basil
  • nutritional yeast (optional)

Instruction

  • In a large pan, add the oil and heat on medium. Add garlic cloves, stir and cook till they are golden 2-3 minutes, or use roasted garlic cloves and continue to the blend step.
  • In a blender, add powdered cashew, roasted or golden garlic, water, salt, chipotle hot sauce(or chipotle peppers and hot sauce) and blend until smooth.(It will be a thin cream)
  • Prepare pasta according to instructions. Reserve some of the water.
  • In the pan with the oil, add sliced/chopped veggies. We used sliced red and green bell peppers and a few cherry tomatoes. Cook on medium till the veggies are half done.( 3-4 minutes).
  • For Oil-free version, saute the veggies in water or vegetable broth.
  • Add the pasta and cashew cream, mix well and cook on low until the cream starts to bubble and thicken.
  • The cream will start thickening very quickly after this point.
  • Taste and adjust salt and spices. Add a few Tablespoons of the pasta water to adjust sauce if needed.
  • Take off heat.
  • Serve hot topped with halved cherry tomatoes, some dried basil and nutritional yeast sprinkle.