Raw cashews are the base of this velvety smooth sauce. (A high-speed blender will yield you the creamiest results.) Nutritional yeast and tomato paste provide rich umami flavor to this easy vegan dinner.
Nutrition per serving may change if servings are adjusted.
1 cup raw cashews
¾ cup warm water
8 ounces elbow pasta, preferably whole-wheat
2 tablespoons lime juice
2 tablespoons nutritional yeast
2 tablespoons tomato paste
½ teaspoon paprika
¼ teaspoon salt
½ teaspoon cayenne pepper
2 (4 ounce) cans mild or hot diced green chiles
½ cup chopped fresh cilantro
Place cashews in a small bowl, cover with ¾ cup warm water and let soak for 30 minutes. Drain the cashews and rinse.
Meanwhile, bring a pot of water to a boil. Cook pasta according to package directions. Just before the pasta is ready, reserve 1 cup of the cooking liquid. Drain the pasta.
Place the cashews, lime juice, nutritional yeast, tomato paste, paprika, salt and cayenne in a high-speed blender; blend on the highest setting until smooth and creamy, 2 to 3 minutes, scraping down the sides once or twice. Thin the sauce with the reserved cooking liquid, if necessary.
Transfer the pasta to a bowl. Toss with the cashew sauce, chiles and cilantro.
To make ahead: Refrigerate for up to 2 days. Reheat before serving.
282 calories;15 g fat(3 g sat); 6 g fiber; 33 g carbohydrates; 11 g protein; 125 mcg folate; 0 cholesterol; 3 g sugars; 0 g added sugars; 528 IU vitamin A; 24 mg vitamin C; 48 mg calcium; 4 mg iron; 444 mg sodium; 464 mg potassium
Vitamin C (40% daily value), Folate (31% dv), Iron (22% dv)