Cashew-cream pasta

Re-creating an old favourite; pasta with cream cheese! 


⁃ 350 g (2 cups + 1/2 cup) pasta
⁃ 1 big broccoli
⁃ 2 packets of vegan cream cheese (tofutti – daiya – soyananda*)
⁃ 300 g (2/5 to 3 cups) vegan chick’n (gardein- beyond meat – boca – vegetarische slager – simple truth*) (*depending which country you live 😉 )
⁃ 100 g (2/3 cup) cashew nuts
⁃ 1 red onion, chopped
⁃ 2-3 garlic cloves, finely chopped
⁃ 1 tbsp green pesto
⁃ 2-4 tbsp fresh chives, chopped
⁃ salt and pepper to taste
⁃ olive oil, for baking

Serves: 4 persons
Extra needed: pan, steamer and frying pan

Prepare the pasta as shown on the package (cook a la dente). Cut the broccoli into small florets. Bring a large pot of water to a rapid boil. Place a steamer basket on top and steam the broccoli for 5 minutes. (without basket cook for 5 minutes).
Place a frying pan on medium heat. Heat up the oil and fry the vegan chick’n until it’s almost crispy. Add the garlic and red onions in the last 5 minutes. Add the cashew nuts in the last 2 minutes. Mix all well. Lastly, add the cream cheese together with the chives. Add salt and pepper to taste. Drain the pasta and add the pesto.
Set the plates and mix the pasta with the cream cheese mixture. Buon appetito!

Categories: Dinner

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