Cashew and Wild Garlic Alfredo With Rigatoni

A simple but appealing dish. The sauce can be prepared in advance and stored in the fridge. Remove the wild garlic and you have a simple white sauce base which you can use in many different dishes.

Course Main Course, Pasta

Cuisine Italian

Diet Vegan, Vegetarian

Keyword cashew pasta, cashew pasta recipes, cashew wild garlic recipe, easy wild garlic recipes, wild garlic alfredo, wild garlic pasta

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Servings

Calories 645

Ingredients

150 g Cashew
75 ml Oat Milk
2 Tablespoons Nutritional Yeast
1 Tablespoon Lemon Juice
15 g Wild Garlic
30 g Parsley
20 g Pine Nuts
400 g Rigatoni

Instructions

Boil water in a kettle and soak the cashews in the hot water for 20 minutes.
Drain the cashews and add them along with the nutritional yeast, wild garlic, salt, pepper and oat milk to a blender. Blend on high until creamy and smooth, scraping down sides as needed.
Prepare the pasta. Put the rigatoni in a pan of salted boiling water, cover and cook for 5 - 10 minutes or until the pasta is aldente. Remove from the heat and drain, reserving the cooking water, and return the pasta to the pan.
Finely chop the parsley and add to the pasta, along with the cashew sauce and pine-nuts. Mix well to combine, serve immediately.

Nutrition