Tagliatelle And Cashew Cream With Chilli Pepper

Written by McDonald, T.  |  Date 27th of May 2024

Cashew cream with chilli pepper is just as good as it sounds.  This dinner has a fresh zingy taste with all the comfort you can imagine while the sultanas add that unexpected sweetness. 


  • Tagliatelle x 75 g
  • Broccoli x 60 g
  • Onion, diced x 1
  • This isn't bacon Lardons x 100 g
  • Cashew cream (20 g of cashew and 150 ml of soya milk)
  • Chilli pepper x 1
  • Tomato x 1
  • Lemon juice and zest x 1
  • Sultanas x 1 tbsp



Make the cashew cream with chilli pepper

  1. Put the cashews, vegan milk, chilli pepper minus the stalk, and tomato in a food processor then pulse a few times before blending to a paste. 
  2. Scrape down the sides with a spatula and blend again for 30 seconds.  Place to one side.

Prepare the rest of the meal

  1. Prepare the pasta as instructed on the packet. 
  2. While the pasta is boiling, fry the diced onion with the Lardons in a large frying pan.
  3. Add a little water, sultanas and chopped broccoli to the frying pan and put the lid on.  The water turns to steam and cooks the broccoli.  This may take about 5 – 10 minutes.  I find it is best to chop the broccoli small-ish so it cooks quicker. 
  4. Add the cashew cream you made earlier.
  5. The lemon juice and zest.  Stir and leave to simmer for 5 – 10 minutes.


I hope that you liked this blog and if you do try this recipe, please let me know how you got on and what it turned out like. You can leave a comment in the comments below.


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