Who doesn't love a good creamy-cheesy pasta? One of my favorite meals in the world is a good plate of healthy pasta, and yes it is totally possible to eat healthy and yummy. Once you get used to the recipe, you will eat this pasta every week. It is perfect if you are in a hurry but are still looking to eat something warm, creamy and full bodied, it can be done in 20 minutes, has more than 30 grams of protein per servings and it yields to 3 servings.
Ingredients:
250 g (8.8 oz) Gluten free pasta ( I like to use Barilla Red Lentil Penne Pasta)
3/4 cup soaked organic cashews
1/2 red onion
2 green onions
6 garlic cloves
1-2 teaspoons Himalayan salt
1 tablespoon dried parsley
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1/4 teaspoon ground turmeric
1/4 teaspoon ground paprika
3/4 cup frozen edamame beans (could use fresh)
1 medium nopal (optional: 1 cup of mushrooms)
1 tablespoon hemp seeds
handful of crushed walnuts
fresh basil leaves
1 tablespoon coconut oil
Instructions:
Soak the cashews in water for at least 30 minutes.
Cook the pasta as per instructions and drain.
Into a large sauce pan heat the coconut oil, add onion and 1 green onion. Let them cook for 2 minutes minutes on low heat. Stir occasionally to avoid burning .
Add your edamame beans, chopped nopal, parsley, 4 garlic cloves minced. Cook for another 5 minutes on medium heat.
Drain the cashews and add them to a blender along with 1/2 - 1 cup of warm water depending how creamy you want the sauce, paprika, turmeric, pepper, crushed red pepper, 1 teaspoon of salt, 2 garlic cloves. Blend all together, try the sauce and add more salt to taste.
When the veggies (edamame and nopal) are well cooked add the pasta and the sauce to the pan, combine everything well.
Garnish with the hemp seeds, chopped fresh basil, green onion and the crushed walnuts.
Note: add more seasoning or salt to taste, depending on what you like. Enjoy it warm or cold!
