Pasta at Heart

White pasta fans, you’re in luck.

I’ve spent much of the past 2 days on the phone with my sister, who just returned from a 3 week vacation in Italy. She spent her days working on small farms and her evenings sipping red wine. I’m so proud, and my kitchen has been thinking of her as I recall the brief Sicilian wanderings of my early 20s.

Cashew miso alfredo over fusillata casarecci with sauteed morels and fresh parsley.

This isn’t the first nut-based alfredo that’s come my way, and barring any further, emerging allergies, won’t the be the last. And I just can’t put into words how stellar and succulent the Earth Balance sautéed morels were with this. Wait.

Cashew Miso Alfredo

Ingredients:

  • 1 cup soaked raw cashews
  • 3/4 cup water
  • 2-3 cloves worth of sliced garlic
  • 1 tablespoon extra virgin, cold pressed olive oil
  • 2 tablespoons nutritional yeast
  • pinch freshly grated nutmeg
  • pinch fresh thyme
  • 1/2 – 1 teaspoon white miso (less can be more – same goes for the garlic)
  • salt & pepper (preferably white), to taste
  • fresh parsley
Directions:
  1. Saute the sliced garlic in the olive oil for 3-4 minutes over medium heat.
  2. Remove from heat, and carefully add to blender, along with the rest of the ingredients, with the exception of the parsley.
  3. Gently reheat in a small saucepan, and whisk in more water if needed.
  4. Serve over pasta or other entrée, and sprinkle with fresh parsley and additional pepper, if desired.
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Next up, a vibrant edition in the never-ending, clean-out-the-fridge series. It’s a take on this recipe, which was inspired by the smokey mac at Bang Bang Cafe in Seattle. I left out the (pointless – I was simply out of oil?!) bit of packaged vegan cheese this time around, and skipping the cashews, incorporated both roasted red peppers and coconut milk into the pureed sauce.

Smokey Roasted Red Pepper and Coconut Mac & Cheeze

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Tomatoes are having a slow start this summer. Sadness. I finally spotted some at the Montavilla Farmers Market  a couple of weeks ago, and I’ve grabbed a pint at every market since then. Fast forward a couple of more weeks, and I’m impatiently expecting true sweetness!

Orrechiete with sautéed red and sungold cherry tomatoes, sun-dried tomatoes, purple and roasted garlic, olive oil, fresh basil, crushed red pepper and fresh black pepper. Served with balsamic roasted green beans, with a pinch of brown sugar. The pasta dish was inspired by a similar meal from a downtown food cart last week.

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9 thoughts on “Pasta at Heart

  1. Thank you thank YOU for posting the cashew alfredo! I’m constantly trying to find one that Jeff likes and the nut based sauces seem to be winners.

    • sparingly, it simply added to the richness and I like the flow with the roasted red pepper – but I know your fear! years ago, one of the first vegan alfredos I made was coconut based, and was a little topsy turvy…

    • Kat, my advice is to keep blogging, commenting on others’ posts that intrigue you, and let the readership wander your way. I find it’s always best to let things happen naturally.

      With that, there’s always Vida Vegan Con in 2013 (this year is sold out) <3

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