Recipe Month – Recipe 3

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

Serves 4


*  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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