Cajun Linguine with Cashew Cream & Roasted Cherry Tomatoes.
If you're like me and you love creamy pasta dishes, then I have a treat for you. The simplicity of garlic, cashew cream and gentle spices make this dish something you'll find yourself daydreaming about. Cashew cream is so simple to make and is the perfect, healthy alternative to those higher fat options such as coconut cream or dairy.I decided to change things up a little by adding roasted cherry tomatoes, which for me, add a burst of flavour which I love. This step is totally optional, however. If you don't like tomatoes or you need to exclude them from your diet, no problem, this dish is great with or without them.
250gLinguine (or your preferred version of pasta, spiralised zucchini is also an option here)
2lsalted water
2tspextra virgin olive oil
SAUCE INGREDIENTS
2tbspnuttelex
1tbspolive oil
4clovesminced garlic
1smallonionchopped extra fine
1medred capsicumchopped fine
250gripe cherry tomatoesoven roasted
1tbspCajun seasoning
2tsptomato paste
1/2tspsmoked paprika
1/2tspceltic sea saltoptional
1medred chilli pepperchopped
1/2cup nutritional yeast
CASHEW CREAM INGREDIENTS
1cupraw cashews soaked overnight in water (for a faster result, cover with boiling water and soak for at least 10 min)
1tbsplemon juice
1/2 cupwater
EXTRAS
3/4 cupchopped parsley
Instructions
CASHEW CREAM
Soak 1 cup of raw cashews overnight or if you're short of time, cover with boiling water for at least 10 minutes.Place drained cashews in a blender, add 1 tbsp of lemon juice and 1/2 cup water. Blend on high until smooth. Add more water if necessary to get a consistency similar to cooking cream.
CHERRY TOMATOES
Place the cherry tomatoes into a baking dish, sprinkle with extra virgin olive oil and a little salt and put in a hot oven until the skins start to split. (salt is optional but will help to bring out the sweetness in the tomatoes). Remove from oven and set aside.
PASTA
Boil 2 litres of water, add 2 tsp olive oil and 1 tbsp salt. Add the linguine to the water, return to the boil and cook for approx 12 minutes. Strain the pasta and set aside.
THE SAUCE
In a hot pan, heat up 2 tbsp nuttelex and 1 tbsp olive oil. Add the garlic and sauté for 2 min (careful not to overcook). Then add the onion, reduce heat to medium and sauté until golden. Add chilli & capsicum and sauté for 1 min.
Then add the Cajun spice, tomato paste, smoked paprika & salt and sauté for a couple more minutes.
Add the cherry tomatoes, nutritional yeast & cashew cream and stir through, simmering for around 4-5 min (if too thick add small amounts of water).Finally add the pepper & linguine, and heat through. If you're using spiralised zucchini you could simply add this here.
Serve with chopped parsley and warm, crusty sourdough rolls.
Notes
Tip: If reheating the next day you may need to add a little plant milk to get the right consistency.
Keyword Cajun, Cajun linguine, Cajun Pasta Recipe, plant based, Vegan Cajun linguine, Vegan pasta, vegan pasta recipe