What you need:
3 servings of Rotelle-Wheel pasta
1/4 cup fresh cilantro
1/3 Cup raw cashews (full or fragments.. doesn’t matter)
1/2 Cup nutritional yeast (typically found at Whole Foods or your local health food store with bulk bins)
1/3 Cup almond milk
2 Tsp. Liquid Aminos (or soy sauce equivalent)
2 Tsp. Tahini
2 Tbs. (please note the difference in meaurement here) dijon mustard
1 Tsp. coconut butter or oil (no need to go heavy here because we’ve got the healthy fats from the avocado, it just adds a nice complexity to the flavors and is an extra kick of healthy!)
1 Large garlic clove (at least, I will use more next time)
1 splash of hot sauce
2 Tsp. freshly cracked pepper
2 Tsp. freshly cracked salt
2 Tsp. paprika
2 Tsp. garlic salt (or if you add a lot more garlic cloves, you may omit)
In addition to my sauce and pasta I wanted some green vegetable to add a crunch, I added broccoli and fresh spinach. Peas would be yummy too!
What you need to do:
Cook your pasta according to the directions.
In a blender, add all of the above ingredients.
Blend until fully incorporated, or until the cilantro is broken down into small bits.
Cook your vegetable in a large sauce pan.
Add your sauce and warm thoroughly.
Once your pasta has cooked, transfer pasta with slotted spoon into your sauce pan. Let extra starch water drip in.
Mix well and heat thoroughly.
Garnish with cilantro or nutritional yeast.
Note: the avocado will oxidize immediately as it starts to cool, please serve right away. It will store if you can get it in an airtight container rather quickly. However, eat the leftovers quickly.