Remember when Meg and Caitlin started a blog to write about balancing family life and work and nutrition and fitness? Because they're so awesome at it? Yep, the last time we wrote was maybe March (8 months ago? Crazy.), and we've got nothing to say for ourselves except that yeeeeesh, we've been busy! We'll fill you in on all the latest in the many and far-more-regular posts to come. In hopes that you'll forgive, I bring this peace offering: 15-Minute Pasta. This is my latest entry in the my favorite recipe genre: creamy dishes that are dairy-free. This one uses cashews and a bunch of store-bought goodness for the perfect combo of healthful and super-duper-easy. Enjoy!
15-Minute Pasta1 cup raw cashews, soaked overnight or quick-boiled (see below) 1/2 cup or so non-dairy milk or water 1 jar pasta sauce like Trader Joe's Organic Spaghetti Sauce with Mushrooms (oil-free!) Spices to taste (I like garlic powder, red pepper flakes, and black pepper) 1 lb. brown rice pasta (I like Trader Joe's Brown Rice Penne, but you can use any kind you like) 10-12 oz chopped greens (spinach or kale would do nicely) and/or 4 cups broccoli florets 1 can garbanzo beans, drained and rinsed
1. If you soaked your cashews, skip the quick-boil step. (Quick Boil: Bring cashews and a few cups of water to boil in a small pot. Allow to simmer for 15 minutes or so--you can shorten this time if you're really in a rush.) Drain. Place your soaked or quick-boiled cashews in a high-powered blender with just enough non-dairy milk or water to cover. Blend for a couple of minutes until smooth and creamy, scraping the sides if necessary.
2. Add cashew cream back to the small pot along with the pasta sauce and spices. Bring to a low simmer and cover. Let this simmer, stirring and tasting occasionally, while the pasta cooks.
3. Cook pasta according to package directions. If using greens, add right to the pot of boiling pasta one minute before the pasta is done. If using broccoli, add to the pot with about 4 minutes to go. Drain.
4. Add the cooked pasta and greens back to the pot and add the garbanzo beans and sauce. Stir and enjoy!