Ingredients
- cashews: 100 g
- hot water: 500 ml
- olive oil for frying: 3 tbsp.
- celery, cut into very small cubes: 90 g
- bell bell pepper, cut into cubes: 1 piece
- fresh or frozen broccoli: 400 g
- carrots, fresh or frozen, sliced: 250 g
- Peas, jarred or frozen: 150 g
- Tomato paste: 1 tablespoon
- wholemeal pasta: 500 g
- Parsley, finely chopped, alternatively: 0.5 bunch
- Parmesan cheese or yeast flakes, alternatively: 1 tbsp.
- Spices: Cayenne pepper: 2 tsp.
- paprika powder, sweet: 2 tsp.
- Turmeric powder: 0.5 tsp.
- Nutmeg powder: 0.5 tsp
- Herb salt or vegetable broth (without yeast and sugar): 1 tbsp.
- salt and pepper, approx.: 1 tsp.
- chili flakes, optional:
Other
- Blender and tall container to puree cashews
- Pot with water and salt to cook noodles
- Large pan for the sauce
Preparation
Step 1
Soak the cashews in 500 ml of hot water for at least 30 min.
Step 2
Wash and cut the vegetables.
Step 3
Add olive oil and the spices (except the herb salt and vegetable broth) to the pan and fry everything well for 5 min.
Step 4
Now add the fresh vegetables and tomato paste and fry everything well for another 10 min.
Step 5
In the meantime, puree the cashews with water and 1 tablespoon of vegetable broth or herb salt and cook the pasta according to the package instructions.
Step 6
After 10 minutes of frying, add the cashews and the frozen vegetables and simmer for 10-15 minutes.
Step 7
Add the noodles to the sauce and season with salt, pepper and chili flakes.
Tips
- A pasta pan is a great way to use up leftovers or clean out the freezer. You can use any vegetables that you like and that go well with pasta.
- Ideas for vegetables that combine well and go well with pasta:
- Beet
- Zucchini
- Eggplant
- Tomatoes
- Mushrooms
- Leek
- Spinach
- Cabbage
- Celery
- Pumpkin
- Asparagus
