Ingredients
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8 oz gluten-free pasta (or any pasta of choice) gluten-free pasta8 oz gluten-free pasta (or any pasta of choice)
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1 cup raw cashews, soaked raw cashews1 cup raw cashews, soaked
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1/2 cup canned coconut milk canned coconut milk1/2 cup canned coconut milk
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1/2 cup filtered water filtered water1/2 cup filtered water
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1 tablespoon nutritional yeast nutritional yeast1 tablespoon nutritional yeast
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1 tablespoon lime juice lime juice1 tablespoon lime juice
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1 tablespoon extra virgin olive oil extra-virgin olive oil1 tablespoon extra virgin olive oil
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1 small red onion, diced red onion1 small red onion, diced
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3 cloves garlic, minced garlic3 cloves garlic, minced
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1 cup roasted red bell pepper, sliced (jarred or homemade) roasted red bell pepper1 cup roasted red bell pepper, sliced (jarred or homemade)
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1/2 cup fresh or frozen sweet corn sweet corn1/2 cup fresh or frozen sweet corn
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1 teaspoon smoked paprika smoked paprika1 teaspoon smoked paprika
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1/2 teaspoon ground cumin ground cumin1/2 teaspoon ground cumin
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1/4 teaspoon turmeric turmeric1/4 teaspoon turmeric
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1/2 teaspoon salt (plus more to taste) salt1/2 teaspoon salt (plus more to taste)
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1/4 teaspoon black pepper black pepper1/4 teaspoon black pepper
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1/4 cup cassava flour (or fine manioc flour/farina) cassava flour1/4 cup cassava flour (or fine manioc flour/farina)
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1 tablespoon chopped fresh cilantro fresh cilantro1 tablespoon chopped fresh cilantro
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1 tablespoon chopped fresh parsley fresh parsley1 tablespoon chopped fresh parsley
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Lime wedges, for serving lime wedgesLime wedges, for serving
Directions
Prepare all ingredients before starting. Be sure to soak cashews for at least 2 hours (or boil for 10 minutes for a quick soak). Cook and drain pasta, blend sauce, sauté aromatics and vegetables, then combine everything in the skillet. Toast cassava flour just before serving for optimal crunch. Finish with fresh herbs and lime. For extra spice, add a pinch of Brazilian malagueta or red chili flakes. You can substitute parsley and cilantro with fresh green onions. For a grain-free option, use spiralized zucchini or cassava pasta.
Steps
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1
Done
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Cook the pasta according to package instructions. Drain and set aside. |
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2
Done
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While the pasta cooks, blend soaked cashews, coconut milk, water, nutritional yeast, lime juice, and a pinch of salt until very smooth and creamy. |
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3
Done
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Heat olive oil in a large skillet over medium heat. Sauté onion for 2-3 minutes until translucent, then add garlic and cook for 1 minute more. |
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4
Done
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Add roasted red bell pepper and sweet corn. Stir in smoked paprika, cumin, turmeric, salt, and black pepper. Sauté for another 3-4 minutes. |
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5
Done
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Reduce heat to low, add the blended cashew-coconut sauce to the skillet, and stir to combine. Simmer gently for 3-4 minutes until slightly thickened. |
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6
Done
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Toss the cooked pasta into the sauce, mixing until evenly coated. |
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7
Done
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In a small dry pan, toast cassava flour on low-medium heat, stirring constantly until golden and fragrant (2-3 minutes). Season lightly with salt. |
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8
Done
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Serve pasta in bowls, topped with toasted cassava crumbs, fresh cilantro, and parsley. Squeeze lime wedges over before eating. |
