NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Chickpea pasta

4 oz Firm tofu

1 tbsp Raw cashews

4 tbsp Nutritional yeast

1 cup Cremini mushrooms

0.5 medium Yellow onion

0.25 tsp Olive oil

0.5 cup Vegetable broth

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Soak the raw cashews in very hot water for 15 minutes to soften, then drain.

• 2

  Cook the chickpea pasta in a large pot of boiling salted water according to package directions, then drain and set aside.

• 3

  In a high-speed blender, combine the soaked cashews, tofu, nutritional yeast, lemon juice, and vegetable broth until the mixture is perfectly smooth and creamy.

• 4

  Heat the olive oil in a large skillet over medium heat, add the sliced onions, and cook for 8-10 minutes until they are soft and caramelized.

• 5

  Add the sliced cremini mushrooms and minced garlic to the skillet, sautéing for another 5 minutes until the mushrooms have released their moisture and browned.

• 6

  Lower the heat and pour the blended cashew cream sauce into the skillet, stirring constantly to incorporate with the vegetables.

• 7

  Add the cooked chickpea pasta to the skillet and toss well to coat every noodle in the sauce.

• 8

  Season with sea salt and black pepper, and serve warm.