I adore a good creamy pasta. Who doesn’t, really??? BUT, I do not like the way it makes me feel after eating said creamy pasta. So, I’ve devised a plan to always and forever be able to eat creamy pasta without feeling like I need a nap 20 minutes later. The answer…the best gluten free pasta and a creamy cashew sauce. You would seriously never know that this sauce isn’t made with heavy cream and a lot of cheese and flour.
So, how does this work, you ask? Well, you start with raw cashews and vegetable broth. Let this mixture sit for a couple hours, or even overnight, and then you puree it with some seasonings until it is creamy and smooth. So so easy!
I love Banza pasta. It’s made with chickpeas so you don’t have sugar spikes like with regular pasta. It also gives you a bit of extra protein, so that’s always a win in my book.
Some things to note:
This sauce comes together so quickly, you won’t believe it. BUT, it can also burn VERY quickly, so once you’ve stirred all the ingredients together, make sure you never let the pasta sit on the stove without being stirred.
The sauce mixture will look like it’s not coming together at first, then all of a sudden the cashews puree into a smooth creaminess that is so so yummy.
Just because it’s vegan pasta sauce, doesn’t mean that you can’t be a meat eater and enjoy this delicious dish! It has become a favorite in our house, and can be made into so many different dinners. We mix it with basil for a creamy “pesto” sauce, stir it together with chicken for a non-vegan, dairy-free pasta dish, spoon it over a steak. The possibilities are endless!
Enjoy, and as always, let me know what you think over on Instagram, @thesugarandsaltco!