This dish is the best way to end a week of hot and cold transition meals. Warm, creamy sauce combined with raw squash noodles make for a well-balanced, filling meal, that is light enough for a warm day, yet comforting enough for a fall dinner. And cashews never cease to amaze me with how versatile they are. This sauce is super simple and only has a handful of ingredients, but it makes this dish so rich, you’d think it had twice the calories that it actually does.
Creamy Pepper Pasta
- 1/2 c cashews
- 1 T coconut oil
- 1 c sweet peppers, thinly sliced
- 1 c mushrooms, sliced
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 1 c water
- 1 clove garlic
- 1 T nutritional yeast
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3-4 summer squash
- Soak cashews in cold water for 1-2 hours.
- Heat a skillet over medium-high heat until it is hot. Add coconut oil. Immediately add peppers and let them cook until they start to blacken.
- Reduce heat to medium-low. Add mushrooms, basil, and oregano. Gently stir in with the peppers and cook until softened, about 5 minutes.
- While veggies cook, drain water from cashews. Add cashews, 1 c fresh water, garlic, nutritional yeast, salt and pepper to a high-speed blender. Blend until smooth. Sauce should be runny.
- Julienne, peel, or spiralize your squash into spaghetti ribbons and divide among two plates.
- When mushrooms are cooked, reduce heat to low. Add sauce and quickly fold into veggies. Sauce will thicken very quickly, so make sure heat is low and you stir quickly. Continue stirring gently for a few minutes so flavors can meld together.
- Portion mixture evenly over squash plates and enjoy!
Per serving: 327 kcal, 30 g carbs, 20 g fat, 13 g protein, 480 mg sodium, 14 g sugar