Here’s your third recipe in the series of October Recipe Month. I like this one because it’s a vegetarian recipe. Cashews are sometimes called ‘nature’s vitamin pills’. They have 5 grams of protein per ounce and high levels of the essential minerals: iron, magnesium, phosphorus, zinc, copper and manganese.
Creamy Pasta with Cashew Sauce
* 500gm (1 lb) pasta of your choice
* ½ cup cashew nuts
* 1 tbsp flour
* ½ red onion, chopped
* 1 clove of garlic, chopped
* 1 ½ Tbsp fresh basil leaves, chopped
* ¼ tsp Italian spice
* 1 ¼ cups water
* 3 Tbsp grated Parmesan cheese
* Salt and pepper
Cook the pasta according to package instructions. Drain and set aside.
While the pasta is cooking, place the cashew nuts, garlic, onion, flour and Italian spice into a blender together with the water.
Blend until smooth. Then pour the sauce into a small saucepan and slowly bring to a boil, stirring constantly. The sauce should start to thicken.
Season with salt and pepper.
Sprinkle with the basil and serve immediately with the cooked pasta.
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