• Natalya Fisher

Creamy Fradiavolo Lentil Pasta

Vegan ~ Gluten Free


Lentil Pasta in Creamy Cashew Fradiavolo Sauce

w/ Leeks, Zucchini, Mushrooms, & Artichoke hearts.

 

Ingredients:

1 package of Lentil Pasta (I used Trader Joes brand)

½ jar of Victoria Fradiavolo Sauce

¼ Cup Cashew Cheese Sauce (recipe below)

1 Small Zucchini

6 Crimini Mushrooms

1 Leek (white part only)

½ Cup of Artichoke hearts

1 Tbsp Parsley for garnish


Cashew Cheese Sauce

½ Cup Cashews (soak them overnight or boiled in hot water for 15 mins)

¼ Cup Water

1 Tbsp Tahini

1 Tbsp Miso Paste

1 Tbsp Nutritional Yeast

1 tsp Garlic Powder

½ tsp Apple Cider Vinegar


Directions:

Boil water in a sauce pan. As the pasta is cooking prepare the vegetables. In a skillet (or a large pan) saute leeks for about 3 minutes. Add the zucchini & cooker until soft. Add mushrooms & artichokes & stir well. Keep the flame low while you make the cashew sauce.

For the cashew sauce, take the already soaked cashews & place everything into a blender until smooth.

In the skillet or in the pot you used to make the pasta add all the ingredients.

Mix the veggies, sauces, & the pasta together.

It will be deliciously creamy. Pour the parsley into the mix or top the pasta after you plate it.


Serve & Share with Love

 

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