Sometimes it’s hard for me to stay inspired! I rarely get to re-make my old recipes because I am always needing to come up with something new. I go through phases where I will have ten recipe ideas written down in my iPhone notes (literally everything is written down in my iPhone notes) and then there will be times where I am like, can I post a bowl of cereal?
So in times of need I either go out to dinner to get some ideas, or search my favorite food blogs and make their recipes. Pinch of Yum is always my go-to for recipe inspiration (and photography inspiration and just like life inspiration). I weirdly happened to have soaked cashews in my fridge, and had been eyeing Lindsay’s Creamy Kale Pasta for like a year (I need to soak cashews more often…).
I ended up making two dishes! One was her cashew cream sauce as is which was delicious! And with my other cup of cashews I decided to make a variation with nutritional yeast and turmeric to get that “mac and cheese” flavor with the added turmeric benefits. Both came out so good! Perfect texture for a way healthier creamy pasta option.
- brussels sprouts, trimmed and halved
- olive oil
- sea salt and pepper
- 1 cup of cashews, soaked in water for at least 4 hours
- 1/2 cup of unsweetened almond milk
- 1 garlic clove
- 1/4 cup of olive oil
- 2-3 tablespoons of nutritional yeast
- 1 tablespoon of turmeric powder
- sea salt and pepper to taste
- 1 box of pasta of choice (or two small boxes of Banza pasta)
- preheat the oven to 400 degrees F.
- toss the Brussels sprouts in olive oil, sea salt and pepper and roast for 25 minutes.
- drain and rinse the soaked cashews and add them to a blender/food processor with the almond milk, garlic, olive oil, nutritional yeast, turmeric powder sea salt and pepper and blend until creamy and smooth.
- taste test and add more turmeric or nutritional yeast if desired
- cook pasta according to package directions.
- reserve 1 cup of pasta water, and drain and rinse the rest of the pasta.
- add pasta to a large bowl and mix in cashew cream.
- slowly add the pasta water mixing through until a creamy consistency is reached (*you may only need a little bit).
- Toss the roasted Brussels sprouts until the creamy pasta and serve warm.
- *this cream sauce is also delicious without the nutritional yeast and turmeric for a different version!