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🗓 17/06/2020 👤 Pia Sickinger

Colorful pasta pan

This creamy, spicy noodle pan is purely plant-based thanks to cashew nuts and yeast flakes.

Colorful pasta pan

Ingredients

Servings: - +
  • Cashew nuts: 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, cut into slices: 250 g
  • Peas, from the jar or frozen: 150 g
  • Tomato paste: 1 tbsp
  • Wholemeal pasta: 500 g
  • Parsley, finely chopped, alternatively: 0.5 bunch
  • Parmesan 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 stock (without yeast and sugar): 1 tbsp
  • Salt and pepper, approx.: 1 tsp
  • Chili flakes, optional:

Other

  • Blender and tall container to puree the cashews
  • Pot with water and salt to cook the noodles
  • Large pan for the sauce

Preparation

Step 1

Soak the cashew nuts in 500 ml hot water for at least 30 minutes.

Step 2

Wash and chop the vegetables.

Step 3

Add olive oil and the spices (except the herb salt and vegetable stock) to the pan and fry everything well for 5 minutes.

Step 4

Now add the fresh vegetables and tomato purée and fry everything well for another 10 minutes.

Step 5

In the meantime, puree the cashew nuts with water and 1 tbsp vegetable stock or herb salt and cook the pasta according to the packet instructions.

Step 6

After 10 minutes of frying, add the blended cashews and the frozen vegetables and simmer for 10-15 minutes.

Step 7

Now fold the pasta into the sauce and season everything with salt, pepper and chili flakes.

Tips

  • A pasta pan is perfect for using up leftovers or clearing out the freezer. You can use any vegetables that you like and that go well with pasta.
  • Ideas for vegetables that are easy to combine and go well with pasta:

    • Beet
    • zucchini
    • eggplant
    • tomatoes
    • Mushrooms
    • leek
    • spinach
    • Cabbage
    • celery
    • Pumpkin
    • Asparagus

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