Pasta Aida
Pasta with Aida sauce served with steamed broccoli.
Equipment
- Food Processor
Ingredients
- 1 cup raw cashews
- 1 onion
- ¼ tsp ground pepper
- 1 tsp salt
- 5 cloves garlic
- 1 tbsp apple cider vinegar
- 2 tsp dijon mustard
- 2 cup vegetable broth
- ¾ cup white wine dry
- 16 oz baby bella mushrooms
- 2 cup riced cauliflower
- 4 tbsp whole wheat flour
- 12 oz whole wheat pasta or your favorite pasta
Instructions
Pasta sauce
- Soak the cashews in hot water for about 10 minutes or more.
- Mince the garlic and onion and saute in a pan in a little bit of water for 3-5 minutes.
- Add sliced mushrooms and cauliflower to the pan and cook until all the water evaporates (about 10 minutes). It should look like in the image below.
- Add the wine into the pan in increments of ¼ cup (~60 ml) and keep stirring. The wine should evaporate within about 3 minutes.
- In a separate bowl mix the flour with the mustard and the vegetable broth. Pour the contents into the pan but only after the wine evaporated. Cook for 5-7 minutes stirring frequently.
- Add the raw cashews, apple cider vinegar and 1 cup (~240 ml) water into the food processor and blend for 1-2 minutes.
- Pour the cashew creme into the pan and mix. If you find the pasta sauce too thick, add a little bit of unsweetened plant based milk to reach the consistency you prefer. Here is the final image of the sauce with ½ cup (~120 ml) of unsweetened almond milk added.
Pasta
- Boil the pasta according to the instructions on the packaging. Rinse the pasta, add to a plate together with some sauce. Enjoy!
Notes
- The pasta sauce does not freeze well but it keeps well in the refrigerator for a few days. Just cook some pasta and add the leftover sauce.
Nutrition
Calories: 403kcalCarbohydrates: 63gProtein: 16gFat: 11gSaturated Fat: 2gSodium: 750mgPotassium: 837mgFiber: 3gSugar: 5gVitamin A: 167IUVitamin C: 28mgCalcium: 67mgIron: 4mg
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