"Creamy Smoked Paprika Pasta đ€€ Pasta recipes can be SO simple and are easy to adapt depending on preferences, just swap out gluten pasta for whatever pasta you like! This sauce is best blended in a high-speed blender, if you donât have a blender over 900W try to blend it for a long time until it comes out smooth and creamyđđŒ Donât forget to boil the cashew nuts for 5 minutes (makes it easier to blend and creamier sauce)."
Creamy Smoked Paprika Pasta
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Details
Prep time 5mins
Cook time 25mins
Serves or Makes: 4
Recipe
For the Pasta
- 14 ounces (400 grams) dry pasta
- 1 medium yellow onion, sliced
- 4 garlic cloves, minced
- 2 cups (400 grams) cherry tomatoes, halved
- 1 cup (200 grams) fresh spinach
For the Sauce
- 1 cup raw cashews
- 1 cup water
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 2 teaspoons smoked paprika powder
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 tablespoon dried basil
Method
Step 1
Cook pasta according to package directions, then strain the pasta.
Step 2
Boil the cashews in a pot of water for 15 minutes, until softened. When the cashews are done cooking, strain them and add to a high-speed blender together with all the other sauce ingredients and blend until smooth, set aside.
Step 3
Combine the tomatoes, garlic, and onion in a medium pan over medium heat with a splash of water. Cook until onions are translucent and have softened.
Step 4
Pour the cashew cream sauce into the pan of cooked vegetables. Mix in the drained pasta and cooked spinach. Toss all ingedients âtogether.