Cashew Cream Spring Pasta

Blackbird Foods Recipe

Serves 4

INGREDIENTS 

For the Breaded Seitan 

• 1 package original seitan 

• 2 cups flour

• 1T onion powder

• 1T garlic powder 

• 1t salt

• 1t pepper

• 1 cup dairy free milk

• 2 cups breadcrumbs with italian seasoning 

• ¼ cup vegan parmesan cheese 

For pasta sauce 

• 1 yellow onion, diced

• 2 gloves of garlic, minced 

• 1 cup raw cashews, soaked in water overnight 

• 1 cup veg stock 

• Juice from ½ lemon 

• ​​1T nutritional yeast

• 1t garlic power

• 1t onion powder

• 1t dried oregano 

• Salt and pepper to taste 

Other ingredients 

• ½ lb pasta of choice

• 1 cup sweet peas 

• 1 cup chopped asparagus 

• Lemon zest for garnish

• Vegan parmesan for garnish

• Fresh basil for garnish 

METHOD

• Mix flour, onion powder, garlic powder, salt and pepper in shallow dish, pour diary free milk into separate dish, and mix together breadcrumbs and vegan parmesan and place in third dish 

• Bread seitan pieces by dredging each in flour mixture, then milk, then breadcrumbs

• Once each piece is breaded, fry in ¼ inch olive oil until golden brown on both sides (5 minutes each side), place on paper towel to drain until ready to serve 

• Saute onion and garlic in olive oil until cooked and add to blender with remaining sauce ingredients, blend until smooth and set aside

• In a large pot, saute chopped asparagus until tender, add peas and remove from heat

• Cook pasta according to package instructions, drain and reserve 1 cup of pasta water 

• Place pot with asparagus back onto heat and add cashew sauce, mix well and add pasta, continue to mix and add pasta water until sauce reaches consistency of choice

• Serve with breaded seitan and garnish with fresh basil