Ingredients
Sauce Ingredients
- 1/2 cup raw cashews soaked in 1 cup water*
- 4 cloves garlic, minced
- 1/2 large yellow onion, diced
- 6 tbsp nutritional yeast
- 1 tbsp yellow miso
- 1 tsp sea salt
- 1/2 tsp tumeric
- Juice of 1 lemon
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 2 medium steamed potatoes**
Pasta
- 2 boxes lentil pasta (about 400 grams dry)
- 1/2 cup chickpea crumbs or gf bread crumbs
Instructions
- In a saucepan over medium heat add in 2-3 tbsp of water, your onions and garlic and sauté for 5-7 minutes until fragrant.
- In another saucepan fill with water halfway and bring to a boil.
- Add in your noodles and cook according to directions on the package. I like to use lentil pasta because it is full of fiber and protein but feel free to use any kind you like (I recommend gluten free)
- While the pasta is cooking take your sauce ingredients and add into a blender along with your sautéed onions and garlic.
- Blend on high until very smooth. *Do not drain the cashews before blending.
- **I always steam my potatoes in the Instant Pot. Peel and chop potatoes into 1 inch cubes. Add a bit of water to the bottom of the pan, place a steamer tray in the bottom and cook on manual high pressure for 10 minutes with a natural release.
- Once the pasta is done, drain it and add it back into the pan.
- Place on low heat and add in your sauce.
- Continually stir the sauce for about 3-4 minutes so that it can absorb a bit into the noodles.
- Once done you can place in bowls or a large serving dish and add the chickpea crumbs on top. Serve and enjoy.
Nutritional Information
| Nutrient | Value |
|---|---|
| Calories Per Serving | 571kcal |
| Protein | 35.2g (24.6%) |
| Carbs | 89.9g (63.0%) |
| Fat | 9.9g (15.6%) |
|
Protein (24.6%)
Carbs (63.0%)
Fat (15.6%)
|
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