Mar 11, 2010

Pasta con Crema Bianca

The first thing you think about when you shift from being vegetarian to vegan is how am I not going to eat all the cheese, cream, milk and all the things that are made with them?!

I love Italian food and for me it was the white sauce with pasta that I was going to miss the most. That's what I thought till I tried this one....

For the sauce you need

1/2 cup dry, raw and unsalted cashews
An Onion chopped fine
Garlic if you like
Green Chillies or Red Chilli Flakes
Green, Red and Yellow Capsicum (whatever you like / have) cut in to 1/2 inch cubes
Broccoli florets
Corn / baby corn
Mushrooms chopped thin
Steamed and cubbed potatoes
Steamed and chopped carrots
Sun dried tomatoes if you like

Herbs:
Mixed Italian herbs
Or if you have individual dried herbs you need 1/4 tsp each of Oregano, Rosemary, Basil and Parsley.
Or if you have fresh herbs it's even better.

Salt & Pepper

Pasta: Penne/Fusilli/ Farfalle (bow tie)/ Conchiglie (shell)

Start cooking the pasta in a pot of boiling water first. The sauce will be ready before you know it.

Dry roast the cashews till they start showing brown patches on them. Powder the cashews in a blender and add some water to make a paste.

In a sauce pan put in the chopped onion with a teaspoon of water. Add the garlic, sauté it for a bit and
then add in the cashew paste. Let it cook for 3 minutes and then add about 1 cup of water. Stir in the vegetables and let them all simmer together till the cashew is a nice thick consistency. If you think the sauce is not enough add in a little bit more of water and let it simmer. Add the chilli flakes, herbs, salt and pepper. Serve with pasta.

There is no need of olive oil but if you want the flavour add the olive oil in the end after you take the sauce off the heat. You could also make this sauce in to a pesto by adding some freshly ground basil leaves to the sauce in the end. With the basil this sauce doesn't stay in the fridge so finish it the same day.














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