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Easy Cashew Pasta Sauce

This 3-ingredient  vegan cashew cream pasta recipe is gently twisted to omit tomatoes and add capsicum! The mildly spicy capsicum blended with creamy cashew sauce is a flavor to devour!

Prep Time
2 mins
Cook Time
2 mins
Additional Time
20 mins
Total Time
32 mins
Servings: 4 people
Calories: 206 kcal
Course: Breakfast
Cuisine: Italian , International

Ingredients

  • 3 cup Del Monte Farfalle Pasta You may choose any shape
  • ¾ cup cashews around 85 gms
  • 1 medium green capsicum
  • 2-3 garlic cloves
  • 1-2 tablespoon coconut milk any other vegan milk
  • 2 teaspoon olive oil
  • 1 teaspoon black pepper
  • 2 teaspoon oregano
  • 1 teaspoon red chilli flakes
  • 5 cup water boiling pasta

Instructions

    Cup of Yum
  1. Soak raw cashews in warm water for 20 minutes. If they have not softened up, soak a bit longer. In the meanwhile, boil the pasta in a large container. It takes about 10 min to boil it.
  2. Drain the extra water from boiled pasta using colander and check cashews for softness.
  3. Blend garlic, cashews and capsicum in blender. Use water or milk to make a smooth paste.
  4. Take a heavy-bottomed pan / Kadai and add olive oil to it. Add the above sauce. Mix well and cook for 2-3 min. Add salt and seasonings (oregano, red chili flakes, black pepper). Keep mixing so that sauce doesn't stick to the bottom of pan. If its too thick, you may add little water or milk to adjust. Add the boiled pasta and mix really well.
  5. The delicious no-cheese vegan creamy capsicum pasta is ready. It took hardly 10 minutes of cooking. Enjoy with garlic bread and gravy of your choice!

Notes

  • Nutrition Facts
  • Always boil pasta on a simmer flame and switch off once almost done or pasta will become soggy.
  • Immediately after boiling, transfer it to a colander. Wash it once to remove an extra starch layer. Add few drops of oil so that it doesn't stick together.
  • While heating the cashew cream sauce, make sure to slow the flame and use heavy utensil or else it might get burnt and you won't like the burnt up taste. The cashew sauce will gradually thicken up so you don't have to overcook it.