Ingredients
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the Pasta Sauce:
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1 (28 oz) can crushed tomatoes
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1/2 cup unsweetened almond milk
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1 tbsp maple syrup
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1 tsp apple cider vinegar
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1 tsp smoked paprika
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of sea salt and black pepper
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the Cashew Cream:
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1 cup raw cashews
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1/4 cup water
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2 cloves garlic , minced
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1 tbsp fresh lime juice
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and pepper to taste
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the Mango Salsa:
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2 medium ripe mangos, diced
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1 small red bell pepper, seeded and diced
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1/2 yellow onion , diced
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of 1 lime
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2 tbsp chopped fresh cilantro
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1 tsp hemp seeds (optional)
Directions
Steps
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1
Done
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Difficulty: Easy |
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2
Done
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Servings: 4 |
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3
Done
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Preparation Time: 15 minutes |
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4
Done
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Cooking Time: 20-25 minutes Directions: |
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5
Done
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In a high-speed blender or food processor, combine all the ingredients for the pasta sauce and process until smooth. Set aside. |
|
6
Done
|
For the cashew cream, soak the cashews in hot water for at least 10 minutes. Meanwhile, puree the garlic, lime juice, and water in a high-speed blender until smooth. Strain the mixture through a fine mesh sieve to remove any remaining solids. |
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7
Done
|
Add the drained cashews and salt to the blended garlic mixture and process until completely smooth, scraping down the sides as needed. Taste and adjust seasoning with more lime juice or salt if desired. |
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8
Done
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To assemble the dish, cook the gluten-free pasta according to package directions until al dente. Reserve a quarter cup of the pasta water before draining. |
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9
Done
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Heat a large skillet over medium-high heat and add the reserved pasta water, along with the prepared pasta sauce. Stir to combine and cook for about 2-3 minutes, allowing the sauce to thicken slightly. Remove from heat. |
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10
Done
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In a serving bowl, pour half of the pasta sauce and mix well. Top with cooked pasta, cashew cream, and mango salsa. Serve immediately and enjoy! Nutrition Facts per serving (without noodles): |
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11
Done
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In a high-speed blender or food processor, combine all the ingredients for the pasta sauce and process until smooth. Set aside. |
|
12
Done
|
For the cashew cream, soak the cashews in hot water for at least 10 minutes. Meanwhile, puree the garlic, lime juice, and water in a high-speed blender until smooth. Strain the mixture through a fine mesh sieve to remove any remaining solids. |
|
13
Done
|
Add the drained cashews and salt to the blended garlic mixture and process until completely smooth, scraping down the sides as needed. Taste and adjust seasoning with more lime juice or salt if desired. |
|
14
Done
|
To assemble the dish, cook the gluten-free pasta according to package directions until al dente. Reserve a quarter cup of the pasta water before draining. |
|
15
Done
|
Heat a large skillet over medium-high heat and add the reserved pasta water, along with the prepared pasta sauce. Stir to combine and cook for about 2-3 minutes, allowing the sauce to thicken slightly. Remove from heat. |
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16
Done
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In a serving bowl, pour half of the pasta sauce and mix well. Top with cooked pasta, cashew cream, and mango salsa. Serve immediately and enjoy! Nutrition Facts per serving (without noodles): |
