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Pasta with vegetables and vegan cashew béchamel

In this blog we love a lot both vegan recipes and pasta dishes. In the recipe that follows, I combine my favourite pasta with a selection of delicious vegetables and a foolproof and quick to make béchamel sauce made of overnight soaked cashews.

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Ingredients

For the vegan cashew béchamel
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  • 2-3 tablespoons of nutritional yeast
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  • 200 g raw cashews
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  • ½ cup of non-dairy milk
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  • Juice and zest of 1 lemon
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  • Salt and pepper (to taste)
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  • 1 tablespoon of garlic powder
For serving the pasta dish
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  • 2 portions of pasta (of your own preference)
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  • 1 handful of vegetables of your choice, e.g. onion, zucchini, pepper and sweet potato (sliced into carré)
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  • 50 g cashews
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  • Fresh spearmint
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  • Olive oil for sautéing

Instructions

For the vegan cashew béchamel
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  • Soak the cashews over night (or cook for 5 minutes, if you forgot).
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  • Put all ingredients in your blender.
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  • Whizz until smooth.
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  • Tip: You may replace the lemon with lime to mix it up.
For serving the pasta dish
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  • Slice the vegetables into small carré.
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  • Sauté the vegetables in a non-stick pan with a bit of olive oil.
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  • Cook the pasta according to package directions.
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  • Transfer the pasta for 30 sec to the pan with the vegetables and mix them together.
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  • Plate the pasta and the vegetables.
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  • Top with the vegan cashew béchamel.
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  • Garnish with cashews and spearmint.
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