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Vegan ~ Gluten Free
Lentil Pasta in Creamy Cashew Fradiavolo Sauce
w/ Leeks, Zucchini, Mushrooms, & Artichoke hearts.
Ingredients:
1 package of Lentil Pasta (I used Trader Joes brand)
½ jar of Victoria Fradiavolo Sauce
¼ Cup Cashew Cheese Sauce (recipe below)
1 Small Zucchini
6 Crimini Mushrooms
1 Leek (white part only)
½ Cup of Artichoke hearts
1 Tbsp Parsley for garnish
Cashew Cheese Sauce
½ Cup Cashews (soak them overnight or boiled in hot water for 15 mins)
¼ Cup Water
1 Tbsp Tahini
1 Tbsp Miso Paste
1 Tbsp Nutritional Yeast
1 tsp Garlic Powder
½ tsp Apple Cider Vinegar
Directions:
Boil water in a sauce pan. As the pasta is cooking prepare the vegetables. In a skillet (or a large pan) saute leeks for about 3 minutes. Add the zucchini & cooker until soft. Add mushrooms & artichokes & stir well. Keep the flame low while you make the cashew sauce.
For the cashew sauce, take the already soaked cashews & place everything into a blender until smooth.
In the skillet or in the pot you used to make the pasta add all the ingredients.
Mix the veggies, sauces, & the pasta together.
It will be deliciously creamy. Pour the parsley into the mix or top the pasta after you plate it.
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