Pasta with Brandy-Cashew Cream – Recipe
- Annie B. Bond
- July 11, 2000
- 5:59 am
This dish may taste decadent but it’s made with virtuous soy and tasty, healthy-fat cashews, both rich in protein and calcium. A lovely dish for company or anytime your family wants a creamy but non-dairy dinner.
Simple and so satisfying.
¾ cup raw cashews
¼ cup soft or silken tofu
1 cup soy milk or milk
(plus more as needed)
½ teaspoon salt
1 tablespoon olive oil
3 shallots, minced
2 tablespoons brandy
1 pound pasta of choice (the recipe calls for perciatelli, but feel free to substitute)
Minced fresh flat-leaf parsley
Chopped toasted cashews
1. In a blender, finely grind the raw cashews. Add the tofu, soy milk or milk, salt, and cayenne to taste, and puree until smooth. Set aside.
2. Heat the oil in a small skillet over medium heat, add the shallots and cook until soft, about 3 minutes. Add the brandy and cook, stirring for 1 minute. Add the shallot mixture to the cashew mixture in the blender and blend well.
3. Transfer to a saucepan and warm over low heat, stirring often. If the sauce is too thick, add more soy milk or milk. Adjust the seasonings.
4. Cook the pasta in boiling salted water, stirring occasionally, until it is al dente, about 10 minutes. When the pasta is cooked, drain it and place in a serving bowl. Add the sauce, and toss to combine.
5. Serve immediately, garnished with parsley and toasted cashews.
Adapted from Pasta for All Seasons by Robin Robertson (Harvard Common Press, 2000). Copyright (c) 2000 by Robin Robertson. Reprinted by permission of Harvard Common Press.
Adapted from Pasta for All Seasons by Robin Robertson (Harvard Common Press, 2000).
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