I went grocery shopping this morning after my mediocre workout and decided to treat myself with some fancy expensive pasta. I haven't used this brand before but I liked it because it was two ingredients and had 12 grams of protein per serving.
If you are wondering how to make a vegan Alfredo type cream sauce using whole ingredients here is the recipe. I thought it was a great, filling, and flavorful lunch. Let me know if you try it and what you think!
Cook 2 servings (aprox 200g) of your favorite pasta (if you don't eat wheat try quinoa pasta!) in salted water until al dente and remove from water.
Cool Pasta immediately in an ice bath to stop cooking. Set aside.
1/4 cup Chopped Sun-dried Tomatoes (just barely covered in room temp water to soak)
1/4 cup Basil, chop or chiffonade into a manageable size
1 t Oregano and1 t Black Pepper to add to the sauce while cooking
Soak 1/2 cups of Cashews (raw preferably) in cool water for about 30 minutes- 1 hour
*** also a good time to cover your sun-dried tomatoes in soaking water as well***
Once soaked, drain cashews and place them in a blender with 1 cup of filtered water. Blend until smooth.
A note here: if you do not have a high speed blender you may have to run it a long time or start with less water and add more in once the nuts and completely blended. You can also use 1/2 cup cashew butter as a short cut. Get raw cashew butter.
add to blender
1.5 t cornstarch or other starch/thickener
1.5 t minced garlic
1 t onion powder
1 t lemon juice
a generous pinch of salt
Blend until smooth
Put sauce and pasta into a saute pan and heat at a medium high temperature stirring frequently. Add Black Pepper and Oregano to the sauce while you are cooking it. The sauce will begin to thicken pretty immediately. Cook long enough for pasta to become hot and for the sauce to thicken to your desired consistency.
Remove from heat and add your drained Sun-Dried Tomatoes and Basil to the pasta. Makes 2 decent sized servings. If you are still hungry eat a salad ;)