I believe anyone who is switching to a plant-based diet needs to have a go-to, dairy-free pasta recipe up their sleeve. When you feel like having something familiar and comforting, you can quickly whip up this dish and enjoy all the creaminess without compromising your gut and skin health.
Cashews are a good source of protein and make a delicious creamy sauce without leaving you feeling greasy. Also, by avoiding dairy, you avoid pro-inflammatory proteins that can worsen hormonal imbalances and cause acne. When we digest these proteins, they release a hormone known as Insulin-like Growth Factor 1, which promotes androgen hormones such as testosterone, which can trigger acne.
You can also increase nutritional value of this pasta by choosing whole grain gluten free like quinoa, brown rice or chia. This way you will also increase your fibre and protein intake.
1 packet of pasta
1 pack of mushrooms, diced
1 tsp extra virgin olive oil
2 tsp of cumin
1 cup soaked raw unsalted cashews
2-3 tbsp nutritional yeast
2 cloves of garlic
1 tsp salt & pepper
1 tsp spices
2 tsp tamari sauce
1 tbsp lemon juice
1/2 cup plant-based milk
Parsley to garnish
Serves 3-4 people
- Add pasta to a large pot of boiling, well-salted water and cook according to package instructions. Drain and cover to prevent drying.
- Heat a large skillet over medium heat. Once hot, add olive oil and diced mushrooms. Cook until browned on both sides.
- Add to your blender soaked raw cashews, nutritional yeast, garlic, tamari sauce, salt, pepper, lemon juice and some plant-based milk. The thickness of the sauce will depend on how much milk you add into it.
- Blend on high until creamy and smooth.
- Pour source into a skillet with mushrooms, mix it well together.
- Add cooked pasta into a skillet and give it a good stir on a low heat to warm through.
- Garnish with some parsley.