Wonderfully aromatic, slightly spicy and filling pasta dish with bell bell pepper, onion and a creamy sauce of cashews, tomato and tasty spices. The perfect dish to add variety to vegan pasta dishes.
Soak cashews in either cold water for at least 6 hours or hot water for one hour if your blender is not very powerful. Then put the cashews for the PASTA in a high-powered blender, add water and blend on high speed to a fine cream. Set aside.
1/3 Cup Cashews, 1 ½ Cups Water
For the VEGETABLE PAN Heat frying oil, add onion, red and yellow peppers, mushrooms, and chickpeas and stir once. Add cumin, oregano, basil, smoked paprika, Bird Eye chili and salt. Stir again, cover (doesn't have to be but recommended) and let brown for a few minutes.
15 ml Frying oil, 1 Piece red bell bell pepper, 1 Piece yellow bell bell pepper, 1 Piece medium red onion, 2 Piece Garlic cloves, 4 Piece Mushrooms, 265 g Chickpeas, 1 tbspn Cumin, ½ tbspn Oregano, ½ tbspn Basil, 1 tbspn Paprika, 1 Bird Eye Chili, Salt to taste
In parallel, bring pasta water to a boil and add a good pinch of salt to the cooking water.
250 g Pasta at will
Deglaze the vegetable pan once with the pasta water so that the vegetables become nice and soft (see video).
While the vegetable pan is simmering, cook the pasta until al dente and strain. Return to pot, add tomatoes, cashew cream, garlic, mustard seeds, yeast flakes, salt and optional olive oil and stir vigorously once until combined. Heat and let simmer briefly, then the sauce becomes really nice and creamy.
1 Piece large tomato, 1 Piece Garlic clove peeled and pressed, ½ tbspn Mustard seed, ½ tbspn Salt, 15 g Nutritional yeast flakes, 30 ml Olive oil
Add to the vegetable fritters and stir vigorously once until evenly combined.
Portion onto plates, garnish with fresh basil or parsley and enjoy.