Creamy cashew sundried tomato pasta

 pasta - Copy

Isn’t it wonderful to be present and aware of our surroundings when we’re on holiday in a new place, a new beach, a new forest walk?  It’s a bit like a licence to not think about things for a while and just be with the new.  Well I’ve decided to see life through the eyes of a tourist no matter where I am… to really experience and enjoy each and every moment and truly BE in the moment (considering that is all there is!)… to notice, experience and see the beauty in even the most simplest of things. And isn’t that a beautiful way to live?!

On the subject of enjoying nature and life, I also believe we should all enjoy each and every bite of our food! So I want to share with you an ultra special recipe from my ultra special eGuide Your Nutritious & Delicious Life… it’s a perfect replacement if you’re craving a filling but nutritious (and delicious) meal and may be a little short on time. I know for a fact you are going to LOVE this one:

What you need:

For the sauce…

1 cup water

2 cups cashews

Juice of 1 lemon

2 cloves of garlic

1 tablespoon extra-virgin olive oil

2 teaspoons salt

1/2 cup spring onion, chopped

1/2 teaspoon nutmeg

1 tablespoon nutritional yeast

10 cracks of pepper

For the pasta…

1/2 cup spring onion, chopped

1/2 cup semi sundried tomatoes

Handful of baby spinach

500g gluten-free penne pasta

A few cups of  water

How to make:

For the sauce: Place everything into a high speed blender and blend until super smooth. Set to one side.

For the pasta: Bring water to a boil. Turn the heat down to medium and cook penne pasta for around 10 – 15 minutes or until soft. Rinse the pasta with hot water and add to a large mixing bowl, along with spring onion, spinach and sundried tomatoes. Mix the sauce in thoroughly and separate between 4 bowls. Serve with a sprinkle of nutritional yeast and enjoy immediately.

Have an incredible weekend lovely one… see the world through the eyes of a tourist!

Prema x

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