Looking back on my past recipes I was surprised that I have not made a pasta dish yet. My boyfriend is Italian and he can make some really amazing pasta dishes, but when I became a vegan there were many that I had to forego or change…like this one!
The original dish he made was simply smoked salmon with cream and pepper, (which I absolutely LOVED), but now I have re-created something similar here without the fish or dairy! It tastes amazing, and I cannot stress enough how important the pepper is!
Makes: 2 servings
- 1/2 cup raw cashews, soaked in water for 1 hour
- 1 tablespoon olive oil
- 1 tablespoon flour
- 1 garlic clove, crushed and chopped
- 1 cup almond milk
- 1 teaspoon ground nutmeg
- A handful of fresh basil
- Salt and fresh cracked pepper
- Pasta of your choice
Drain and rinse the cashews and place in a blender or food processor and just cover with water. Blend until you have a white, smooth liquid. Now heat the olive oil in a small saucepan and add the garlic. After one minute add the flour. Stir to make your roux. Now gradually pour in half the milk and keep stirring. Add the cashew cream, nutmeg and salt and pepper. Stir for another minute and if you need to thin it out, add more milk (or water).
Now taste for seasoning, you may need more salt, and then pour over cooked pasta of your choice. Sprinkle with fresh basil leaves and lots of cracked pepper. This is also lovely with added greens like broccoli (throw them in with your pasta water) or just use the sauce over veggies if you don’t want the pasta 🙂