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Turmeric Cashew Cream Pasta

This creamy pasta dish is completely plant-based and packed full of healthy fat, antioxidants, and nutrients. As you know we are big believers in the health benefits of turmeric and enjoy finding new ways to help you add it to your daily diet.

This recipe is a simple way to incorporate turmeric into a simple pasta dish to boost it's health benefits and help you glow from the inside out!

Ingredients:

  • 1 cup raw cashews
  • 2/3 cup cashew milk or vegetable broth
  • 2 cloves garlic
  • 1/2 teaspoon sea salt 
  • 1/4 teaspoon freshly cracked black pepper 
  • 1 1/2 teaspoons GoldynGlow turmeric blend
  • 1/3 cup nutritional yeast
  • Juice of 1/2 Lemon 
  • 8-10 oz of pasta or past alternative of your choice 
  • 1 tablespoon olive oil
  • 8 ounces shiitake mushroom (or another vegetable of your choice) washed  and sliced thin 
  • Garnishes (optional): Fresh parsley, cracked peppercorn

Directions:

For the Sauce: 

  1. Soak the cashews overnight (or boil for 15 minutes), then rinse and drain and set aside
  2. Blend the soaked cashews, garlic cloves, cashew milk, nutritional yeast, and lemon juice in a high-speed blender. Blend this until it forms a thick and creamy consistency (for thinner consistency, add additional cashew milk or vegetable broth and blend until it reaches the desired consistency)
  3. Add salt and pepper to the blender and blend to mix. Continue to add salt and pepper to your preferred taste
  4. Store sauce by refrigerating in an airtight container for up to 3 days, or use it immediately (see below) 

 

For the Pasta Dish: 

  1. Prepare pasta or pasta alternative of your choice according to directions on the packaging
  2. Rinse the pasta and set aside
  3. In a large frying pan heat olive oil, then add chopped mushrooms until they turn slightly golden
  4. Add the the cooked pasta and the sauce to the same pan and mix everything until it's heated, 5-7 minutes
  5. (Optional) Garnish with freshly chopped parsley and additional black pepper