This cashew cream pasta is what they call “necessity is the mother of invention.” I ran out of cooking cream and got inspired by my mum’s post and a video I saw from plant food federation on Youtube to make this dish. This Cashew cream pasta is a great option if you are trying to go vegan so you can avoid animal dairy. In this recipe, however, I used chicken bits because I am not vegan or trying to be.
Would you like to see a vegan series on the blog? If yes, comment below. I would recommend soaking the cashew nut for the cashew cream for a little over an hour before making this recipe. That way, it doesn’t spoil your blender when you are trying to blend to extract the cream.
I have already written a detailed recipe on how to make cashew cream in a previous post, you can check it out here. For this cashew cream pasta recipe, here you go.
RECIPE FOR CASHEW CREAM PASTA
Ingredients ( 1 serving)
- A handful of spaghetti (any pasta of choice)
- 2/3 cups of Cashew Cream
- 3 Garlic cloves
- 1/2 teaspoon of Ginger Powder
- 1 Seasoning Cube
- 1/2 cup of Cooked Chicken Bits
- 1/4 bulb of Onions
- A tablespoon of Butter
- 1 teaspoon of Olive Oil
- A tablespoon of Pepper
- 1 tablespoon of Chopped Parsley
- Salt
Method
Boil your spaghetti and set aside.
In a pan, heat up your oil and butter.
Stir fry your garlic and onions, ginger powder.
Season with seasoning cube and salt.
Pour in your cashew cooking cream and stir.
Add your spaghetti, chicken, pepper and finally parsley.
Serve your pasta hot.
