Description
A creamy vegan pasta dish with lentil noodles, butter beans, and cashew-based sauce. Packed with plant-based protein and dairy-free richness.
Ingredients
12 ounces (340g) lentil-based pasta
1 cup raw cashews
1 cup soy milk
3 tablespoons nutritional yeast
1 ½ cups cooked butter beans
1 yellow onion, sliced
1 red bell pepper, sliced
1 tablespoon olive oil
1 teaspoon garlic, minced
1 cup sun-dried tomatoes, chopped
2 tablespoons tomato paste
1 teaspoon smoked paprika
1 teaspoon cajun seasoning
1 cup baby spinach
1 tablespoon fresh parsley
Juice from 1 lemon
Instructions
Soak cashews in boiling water for 30 minutes, then drain.
Boil lentil pasta in salted water until al dente.
Blend softened cashews, soy milk, and nutritional yeast until smooth.
Heat olive oil in a saucepan, sauté onions for 5 minutes with lid on.
Add bell peppers, sun-dried tomatoes, and spices. Cook 10 minutes with lid on.
Stir in butter beans and cashew cream. Simmer 5 minutes.
Toss pasta with sauce and stir in fresh spinach, parsley, and lemon juice.
Notes
For nut-free version, substitute cashews with soaked and blended sunflower seeds
Add lemon juice at the end to preserve bright flavor
- Prep Time: 30
- Cook Time: 5
- Category: Dinner
- Method: Stir-fry and Simmer
- Cuisine: American