Preparation Information
Total 30m
Prep 20m
Chill 0m
Cook 0m
Nutritional Information
Fats
enhances blood oxygenation.
Cashews are a great source of heart-healthy monounsaturated fats, which help lower LDL-cholesterol and boost HDL-cholesterol. Rich in minerals like copper, magnesium, manganese, phosphorus, iron, and zinc, cashews are essential for a plant-based diet, ensuring adequate iron and zinc intake.
Beta Carotene
supports muscle health.
Carrots are rich in beta carotene (which converts to vitamin A), vitamin K, biotin, B6, potassium, and fiber. They're also high in lutein, an antioxidant important for eye health, especially prevalent in yellow and orange carrots.
B Vitamins
Boosts immune function
Nutritional yeast is a complete protein, containing all nine essential amino acids essential for human health. It's also rich in B vitamins, including thiamine (B1), riboflavin (B2), niacin (B3), B6, and B12, which are crucial for energy and brain function.
Method
1
Cook the Pasta
Prepare the pasta according to the directions on the package, then set aside. Do not over cook, aim for al dente.
2
Sauté the Vegetables
In a large pan, sauté the kale, tomatoes, and broccoli until lightly cooked. Use 1-2 tablespoons of water at a time if needed to keep the veggies from sticking to the pan.
3
Prepare the Sauce
In a blender, combine the water, cashews, nutritional yeast, turmeric, black pepper, paprika, chilli powder, garlic powder, and miso paste. Blend until smooth.
4
Combine and Serve
Add the sautéed vegetables to the pot with the cooked pasta. Pour the cashew sauce over the mixture and stir well. Cook the dish lightly until the sauce warms up, then serve immediately.
5
Toppers
Keeping the dish vegan and topping with an extra helping of nutritional yeast tastes rich and nourishing - however, if you want a slightly more indulgent touch - try topping with mozzarella balls, a drizzle of extra virgin olive oil and grilling until melted.
