Mac & No-Cheese Pasta
I used to have some sensitivity to dairy and this recipe quickly became a favorite of mine. I was still able to have a creamy pasta dish that didn’t hurt my stomach & contained nutritional value because of the cashews and leafy green veggies. What I love most about this recipe is you likely have all the things you need already in your pantry, fridge, and freezer! There are notes at the end of the recipe, so be sure to check those out as well.
Okay, now to the good stuff!
INGREDIENTS:
CASHEW CHEESE:
1.5 C organic un-roasted & unsalted cashews
Filtered water
Pinch of salt
Juice from 1 Lemon
1 Tbsp Dijon Mustard
1 tsp Garlic Powder
1 ½ tsp Chili Powder
½ tsp Turmeric Powder
¼ tsp Cayenne Powder
SAUCE:
¼ C Milk (half & half, coconut, almond all work)
1 Tbsp butter (can be non-dairy)
Reserved pasta water
Salt & Pepper to taste
Pasta
Green Veggie of Choice
METHOD:
Soak the cashews with enough boiling water to fully submerge them. Let them soak for at least 30 minutes.
Once the cashews have soaked and are soft, drain and rinse them. Start the water for the pasta.
Add to a high-speed blender the cashews, 1 C of filtered water, a pinch of salt, the juice from 1 lemon, dijon mustard, garlic powder, chili powder, turmeric powder, and cayenne. Blend until it’s combined and very creamy without lumps.
Your pasta water should be boiling by now, so add the pasta and cook according to the package instructions.
For the green veggie, you can choose your method of cooking. For example, I love roasted broccoli that is perfectly charred (375 degrees for about 20 mins with avocado oil, salt & pepper). But if you want, you can add the broccoli right in with the pasta. Make sure you plan accordingly with the size of your pan if you choose this pasta + broccoli method.
See note below on how to catch the reserved pasta water and once the pasta is done, drain it.
Turn the burner down to low and add in the milk and butter. Stir until melted and combined. Add ¼ - ½ C of the reserved pasta water. Stir.
Add the cashew cheese mixture and mix well. Add the pasta and combine until fully covered in the sauce. Add salt and pepper to taste. If it seems too thick or chunky, add more pasta water until it is your desired consistency.
Serve along with the greens and enjoy!
NOTES:
For the reserved pasta water, before you strain your pasta, place a glass pyrex measuring cup with a pour spout underneath your strainer. I also add a pinch of salt to the boiling water. This helps infuse it into the pasta.
My favorite cashews I use are organic, un-roasted, and un-salted and I get them from Costco.
I think freshly ground black pepper adds a lot of amazing flavor to this dish. Don’t be afraid to add more than you think. Same with the mustard!
I hope you enjoy it! Let me know if you make it and if you have any questions!
Xoxo,
Paulina
