Warning: First parameter must either be an object or the name of an existing class in /home/thevaild/public_html/wp-content/plugins/leadpages/lbset.php on line 146
This protein-packed vegan pasta from Kris Carr is so delicious you will never miss the cream. It’s a regular in our home!
Ingredients
Brown rice or other gluten-free pasta (I like Tinkyada “Pasta Joy” brand)
1 jar of your favorite pasta sauce (organic is best)
2-3 cloves minced garlic
1 cup frozen organic peas
2 heaping tablespoons capers
1/4 to 1/2 cup raw, unsalted cashews
1/2 to 1 cup water (to blend cashews)
Drizzle of olive oil (optional)
Splash of vodka (2-4 cap fulls or 1/8 of a cup)
Salt & pepper to taste
Preparation
Bring water to a boil and add a dash of salt to keep the pasta from sticking. Once the water is bubbling, add the pasta. Follow the directions on the package; it should take about 12 minutes or so.
To make the sauce, use your favorite jarred marinara as the base. Pour into a saucepan and add the garlic, peas, capers, plus a drizzle of olive oil and splash of vodka.
In a high-speed blender, blend the cashews and water until they are creamy. Add more or less water to suit your desires. Pour the cashew cream into the sauce and stir.
Cook on medium to low heat for about 15 minutes. Bathe the sauce all over the pasta and serve with a bright and tasty salad.
Recipe provided by KrisCarr.com and reprinted with permission.
Leave a Reply