Bitter Chicory Cashew Pasta
Introduction
Embrace the bold flavors of bitterness with this exquisite vegan dish for lunch. This recipe combines the bitterness of chicory with the richness of creamy cashew sauce, creating a harmonious and satisfying meal.
Ingredients
- 250g pasta of your choice
- 2 heads of chicory, chopped
- 1 cup cashews, soaked
- 1/2 cup vegetable broth
- 2 cloves of garlic, minced
- 2 tbsp nutritional yeast
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Cook pasta according to package instructions
- In a blender, combine soaked cashews, vegetable broth, garlic, and nutritional yeast. Blend until smooth
- In a pan, heat olive oil and sauté chicory until slightly caramelized
- Add the cashew sauce to the pan and stir well
- Toss in the cooked pasta and mix until combined
- Season with salt and pepper
- Serve hot and enjoy!
Enjoy the delightful fusion of flavors in this bitter lunch recipe, inspired by traditional Italian cooking with a vegan twist. Perfect for a flavorful and nourishing midday meal.
Isabella
| Nutritionfacts | Calories: 380kcal, Carbohydrates: 55g, Protein: 12g, Fat: 15g, Saturated Fat: 2g, Sodium: 360mg, Fiber: 6g |
|---|---|
| Preparation Time | 30 minutes |
| Allergy Information | Contains nuts (cashews) |