Greens with Penne & Cheesy Cashew Sauce

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Veganluv
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Greens with Penne & Cheesy Cashew Sauce

#1 Postby Veganluv » Thu Jan 21, 2010 11:13 pm

Greens with Penne & Cheesy Cashew Sauce


1/3 pound penne or farfalle pasta
2 to 3 tablespoons olive oil
1 pound, Swiss chard, and/or turnip leaves, chopped
1 large bunch kale, stalks removed, roughly chopped
salt and pepper to taste
4 cloves garlic, finely minced
1 teaspoon red pepper flakes
1 large yellow onion, thinly sliced
8 ounces button mushrooms, trimmed and sliced (optional)
Zest of 1 lemon (about 1 to 2 teaspoons)
Fresh parsley – lots of it!
Salt and black pepper, to taste
Cook pasta according to directions
In a large wok or large pan saute onion, mushrooms garlic in oil ( also add a few T of water). Add chopped greens and cook until tender- 15 mins. Toss greens with cooked pasta and the cheesy sauce below.

Cheesy Sauce
¼ cup raw almonds or raw cashews
2 cups water
1/tsp salt
¼ cup nutritional flakes
1 tsp onion powder
½ tsp garlic powder
3 tbsp cornstarch or arrow root
1 tsp or tbsp lemon juice to taste
Optional 1/3 cup red bell peppers or 1 small jar pimentos
Blend all ingredients until smooth
Pour into pan and bring to a simmer- while stirring.
Serve warm- hot

Adena
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Re: Greens with Penne & Cheesy Cashew Sauce

#2 Postby Adena » Wed Feb 10, 2010 1:30 pm

Sounds interesting! I've been wanting to try making some kind of cheesy sauce without using soy. I've heard it can be done with nutritional yeast and cashews, but now I have an actual recipe. Thanks!

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thendanisays
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Re: Greens with Penne & Cheesy Cashew Sauce

#3 Postby thendanisays » Wed Feb 10, 2010 4:19 pm

oh my god yum. i will be making this stat!
the beginning is always today.

chibilito
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Re: Greens with Penne & Cheesy Cashew Sauce

#4 Postby chibilito » Thu Feb 11, 2010 4:48 am

sounds tasty i should try it.

Li'lOl'CuteyMe
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Re: Greens with Penne & Cheesy Cashew Sauce

#5 Postby Li'lOl'CuteyMe » Tue Feb 16, 2010 1:12 pm

I was looking for sauces for making with a high contact of wholemeal pasta so I shall most deffinately be making this tonight in bulk and storing it in little zip-lock bags ;)


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