Cooking for Luv: Vegetarian + Vegan Recipes
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Bucatini with Basil Cashew Cream Sauce + Sweet Corn

27 Jul Bucatini with Basil Cashew Cream Sauce + Sweet Corn

I love indulging in creamy comforting pasta dishes, but my body doesn’t always think that’s such an incredible idea- especially during bikini season. The cashew cream base in this recipe mimics all the delectable happy signals to your mouth and brain that a traditional high fat dairy cream sauce does, but without the extra cellulite (hooray!) and the basil and farm fresh sweet corn brings summer right to your plate. You can use any pasta you’d like (even zoodles for a super guiltless version!), but in my book organic Bucatini can’t be beat here. Go forth and conquer that beach body!
 

Bucatini with Basil Cashew Cream Sauce + Sweet Corn
Serves 4
Total Time
30 min
Total Time
30 min
Ingredients
  1. 1 package of Bucatini (or your favorite pasta noodle)
  2. 2 ears of sweet corn
  3. 5 basil leaves, chiffonaded
Cashew Basil Cream Sauce
  1. 1 cup raw cashews, soaked in filtered water for at least 1/2 hour up to overnight and drained
  2. 1 cup filtered water
  3. 1/2 cup basil leaves, packed
  4. 1/4 cup Italian parsley leaves
  5. 2 peeled garlic cloves
  6. 2 tablespoons extra virgin olive oil
  7. 2 tablespoons light miso paste
  8. 2 tablespoons nutritional yeast
  9. 1 1/2 tablespoons fresh squeezed lemon juice
  10. 1/4 jalapeƱo or 1 teaspoon red pepper flakes (optional)
  11. 1/2 teaspoon sea salt
Instructions
  1. Bring a large pot of salted water to a boil. Place corn cobs in the boiling water and cook for just 3 minutes. Remove and cut the kernels off the cob.
  2. Add the pasta to the same pot and cook for 1 minute less than package instructions. Drain (reserving 1 cup of the pasta water) return to pot and set aside.
  3. While the pasta is cooking, make your sauce.
  4. Combine all sauce ingredients in a high powered blender, and blend on high until the sauce is completely smooth.
  5. Pour sauce into the pasta, stir in 3/4 cup of the pasta water and cook on medium-high heat for 1 minute, stirring often with a wooden spoon. Add the remaining water if needed. Stir in corn, transfer to plates and garnish with basil. Serve immediately.
Notes
  1. You can also sub zucchini noodles for a low-carb and gluten free version!
  2. To serve as a picnic food, use a pasta like penne or fusilli and serve cold.
  3. For extra oomph and happiness in your mouth, top with olive oil toasted panko bread crumbs
cooking for luv http://cookingforluv.com/
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