Sunday, August 12, 2012

Pici Pasta with Peppery Cashew Cream

My last post was a recap of my final meals in Italy.  And one of my favorite, final things I ate in Italy was a pasta dish, pici with cheese and black pepper.  It was so simple and amazingly delicious (a characteristic off all of my favorite dishes).  While I was your normal run-of-the-mill vegetarian in Italy, once I got home I started transitioning to a vegan diet.  And now I've started the 30 Day Vegan Challenge (day 5 and going strong).  I really wanted to recreate the dish but I knew I had to do it vegan.

This vegan version tasted exactly as I remembered it, if not better.  Because there is almost no fat yet it was still filling and cheesy and warm and wonderful.  I brought back a bag of pici from Italy, but you can use any long noodle.  Spaghetti or fettuccine would work well. 

Pici Pasta with Peppery Cashew Cream:
  • 1 1/2 cups raw cashews, soaked overnight
  • 2 cups water
  • Long pasta of your choice
  • 3-4 cloves of garlic, minced
  • Olive oil
  • 1/4 cup white wine
  • 3/4-1 cup nutritional yeast
  • 1-1 1/2 tablespoons black pepper
  • Salt, to taste
  • Parsley, minced for garnish
Drain and rinse your soaked cashews.  Blend with two cups of water until smooth.  Bring pot of water to a boil and cook past according to package directions.

While pasta is cooking, in another pot or saute pan saute garlic in olive oil until fragrant.  De-glaze with white wine.   Stir in cashew cream, bring to a simmer.  Stir in nutritional yeast.  Add pepper, starting with two teaspoons, adding more to suit your palate. 

Once pasta is done, drain in a colander, then return to the pot.  Pour on sauce.  Serve immediately, garnish with fresh parsley.

2 comments:

  1. that sauce sounds so delicious! love cashews!

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    Replies
    1. thanks! it was my first time using cashews like that. i will definitely be making that sauce again.

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