Explore a new twist on a classic favorite with our delightful Cashew Mac and Peas recipe. This creamy and flavorful vegan pasta dish is an absolute delight for the taste buds. The rich and velvety cashew-based sauce combined with the sweetness of peas creates a perfect harmony of flavors that you’ll love.
Delight your taste buds with this mouthwatering Cashew Mac and Peas recipe. I first tried this dish during a trip to a cozy vegan café in the heart of the city. The creamy texture of the cashew sauce combined with the savory pasta and sweet peas instantly won me over, making it a regular feature on my home-cooked dinner menu.
Servings: 4
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Cuisine: Vegan
Ingredients:
- 8 oz (225g) macaroni pasta
- 1 cup raw cashews, soaked in water for 2 hours
- 1 cup frozen peas
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1/2 cup nutritional yeast
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Fresh parsley, for garnish
Equipment/Utensils Required:
- Large pot
- Blender
- Skillet
- Wooden spoon
Instructions:
- Cook Pasta: Cook the macaroni pasta according to the package instructions until al dente. Drain and set aside.
- Prepare Cashew Sauce: In a blender, combine the soaked cashews, minced garlic, vegetable broth, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth and creamy.
- Cook Peas: In a skillet, heat a little olive oil over medium heat. Add the frozen peas and sauté for 2-3 minutes until heated through.
- Combine Pasta and Sauce: Return the cooked pasta to the pot. Pour the cashew sauce over the pasta and stir until well combined.
- Add Peas: Add the sautéed peas to the pasta and sauce mixture. Stir until evenly distributed.
- Serve: Garnish the Cashew Mac and Peas with fresh parsley and cracked black pepper. Serve hot and enjoy!
Nutritional Information (per serving):
- Calories: 380
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 53g
- Fiber: 6g
- Protein: 16g
Creamy Cashew Mac and Peas
Delight your taste buds with this mouthwatering Cashew Mac and Peas recipe. I first tried this dish during a trip to a cozy vegan café in the heart of the city. The creamy texture of the cashew sauce combined with the savory pasta and sweet peas instantly won me over, making it a regular feature on my home-cooked dinner menu.
Ingredients
- 8 oz 225g macaroni pasta
- 1 cup raw cashews soaked in water for 2 hours
- 1 cup frozen peas
- 2 cloves garlic minced
- 1 cup vegetable broth
- 1/2 cup nutritional yeast
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook Pasta: Cook the macaroni pasta according to the package instructions until al dente. Drain and set aside.
- Prepare Cashew Sauce: In a blender, combine the soaked cashews, minced garlic, vegetable broth, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth and creamy.
- Cook Peas: In a skillet, heat a little olive oil over medium heat. Add the frozen peas and sauté for 2-3 minutes until heated through.
- Combine Pasta and Sauce: Return the cooked pasta to the pot. Pour the cashew sauce over the pasta and stir until well combined.
- Add Peas: Add the sautéed peas to the pasta and sauce mixture. Stir until evenly distributed.
- Serve: Garnish the Cashew Mac and Peas with fresh parsley and cracked black pepper. Serve hot and enjoy!
Notes
Nutritional Information (per serving):
- Calories: 380
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 53g
- Fiber: 6g
- Protein: 16g
