Serves 4
INGREDIENTS
- 1 cup raw cashew nuts
- 1 Tbsp canola oil
- 1 brown onion, finely chopped
- 1 carrot, cut into 1cm pieces
- 1 celery stalk, cut into 1cm pieces
- 1 potato, peeled, cut into 1cm pieces
- 2 garlic cloves, crushed
- 2 Tbsp gluten-free white miso paste
- ¼ cup gluten-free nutritional yeast seasoning (see note)
- 1 ¼ cups soy milk
- 340g packet gluten-free elbow pasta
- 2 tsp roughly chopped fresh thyme leaves
- ½ tsp finely grated lemon rind
- 1 tsp sea salt flakes
METHOD
- Place cashews in bowl. Cover with cold water. Set aside overnight to soften.
- Heat oil in a medium saucepan over medium heat. Add onion, carrot, celery and potato. Cook, stirring occasionally, for 10 minutes or until onion is tender. Add garlic. Cook, stirring, for 1 minute. Add miso paste and ¾ cup cold water. Stir to combine. Bring to a simmer. Reduce heat to low. Simmer, partially covered, for 10 minutes or until vegetables are very tender. Remove from heat. Stand for 5 minutes to cool.
- Drain cashews. Transfer cashews and vegetable mixture to a food processor or blender. Add yeast and milk. Process, scraping down sides, until almost smooth.
- Meanwhile, cook pasta following packet directions. Drain. Return to pan.
- Combine thyme, lemon rind and salt in a small bowl. Add cashew mixture to pasta. Season well with salt and pepper. Stir until well combined. Sprinkle with thyme salt. Serve.
Approx. per serve: 2811kJ | fat total 27.7g | saturated fat 4.3g | fibre 7.8g | protein 20.1g | carbs 84g
