August 25, 2016
Main Dish, Side Dishes, Snacks,
Nuts/Seeds, Cashew Nut, Pasta, Vegetables, Carrot, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Blender, Stove Top, Gluten-Free, Low Cholesterol, Low Fat, Non-Dairy, Vegetarian more
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"From Super Food Ideas magazine (JULY 2016) - have not included overnight soaking in times."
Place cashews in bowl and cover with cold water and set aside overnight to soften.
Heat oil in a medium saucepan over medium heat and add onion, carrot, celery and potato and cook, stirring occasionally, for 10 minutes or until onion is tender and add garlic, cook, stirring for 1 minute and then add miso paste and 3/4 cup cold water and stir to combine.
Bring to a simmer and then reduce heat to low and simmer, partially covered for 10 minutes or until vegetables are very tender.
Remove from heat and stand for 5 minutes to cool.
Drain cashews and transfer them and vegetable mixture to a food processor or blender,
Add yeast and milk and process, scaping down sides, until almost smooth.
Meanwhile cook pasta following packet directions and then drain and return pasta to pan.
Combine thyme, lemon rind and salt in a bowl.
Add cashew mixture to pasta and season well with salt and pepper and then stir well combined.
Sprinkle with tyme salt and serve.
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