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.
Ingredients
- 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
Method
Make the cashew cream with chilli pepper
- 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.
- Scrape down the sides with a spatula and blend again for 30 seconds. Place to one side.
Prepare the rest of the meal
- Prepare the pasta as instructed on the packet.
- While the pasta is boiling, fry the diced onion with the Lardons in a large frying pan.
- 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.
- Add the cashew cream you made earlier.
- 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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