Cashew alfredo chickpea /rosemary infused roasted mushrooms /green peas by @. Portion size for 2 people:
🍄 Rosemary infused roasted mushrooms:
300g , cleaned
2 garlic, grated
4 Tbsp. oil
2 Tbsp. tamari
2 tsp , minced
Preheat oven to 200⁰C (390⁰F). Toss mushrooms with other ingredients. Transfer to a baking dish in an even layer. Roast it for about 10 minutes, flip and continue to roast 8-10 more minuets. Salt to taste.
🍶Cashew (about 1.5 cups)
◆ingredients for the sauce:
1/2 cup raw cashew, soaked in hot water for 30 minutes and rinsed
1/2 cup minced brown
1.5 garlic (1 garlic for sauté, 1/2 for adding at step #2)
1 cup unsweetened plain almond milk
2-3 Tbsp. nutritional yeast
1 Tbsp. arrow root powder or potato starch
1/2-1 tsp maple syrup
olive oil, pink salt, and black pepper
200g your choice of pasta
lemon wedges for serving
1)Sauté minced onion and 1 minced garlic with 1 Tbsp olive oil for a few minutes. Add 1/2 tsp pink salt and continue to sauté until they become tender.
2)In a high speed blender, put all the ingredients for the sauce and blend well.
3)Transfer the mixture to a small pot and heat it for 10 minutes with low to medium flame. Continue to stir as to not burn it. Add more milk, salt, and black if you wish.
4)Mix the sauce and olive oil with boiled pasta and squeeze fresh juice over it and mix well. Add black pepper and salt to taste.
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