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The lovely Ellie from Kind State of Mind came into our office to help us cook a couple of plant based dishes.
She kindly brought us a little block of home made plant based cheese for us to try. We tasted it & straight away we decided the recipe needed to be adapted to make a creamy pasta. It was outrageously tasty & super simple to make.
If you're looking for a quick vegan pasta dish, give this one a try!
- Enough cooked spaghetti for four people
- 1.5 cups soaked cashews
- 3 cloves garlic
- juice of 1 lemon
- 1/3 cup nutritional yeast
- 1 tbsp smoked paprika
- 1 tbsp turmeric
- pinch salt (to taste)
- 1 tsp pepper
- 2 cups soy milk
- Shredded Basil
Put all the sauce ingredients in a food processor & whizz them up into a sauce.
Pour the sauce over freshly cooked spaghetti & stir it in.
Garnish with shredded basil. BOSH!