A super simple and satisfying weeknight pasta dish – with a creamy avocado and cashew based sauce, the last of the Summer cherry tomatoes and a healthy sprinkle of vegan cashew parmesan. For a gluten free option just sub in gf pasta!
This post has been a long time coming. I kept trying, but the world (and my klutziness – think burger buns deflated, cakes dropped on floor, cookies missing sugar etc. etc.) kept getting in the way, but I’m back now…hooray! Oh – and I’ve just returned from an amazing trip up the coast to Byron Bay, which also held me back from my regular posting, but a holiday is always a good enough reason to take some time away from regular ol’ life.
It’s honestly my favourite place, I can’t stay away – I keep going back and the second I leave I want to plan the next trip! So much great plant-based food, happy people, all the yoga, surfy vibes, amazing shopping and great night-life all in a cute little beachy town. And! Surrounding the town are the Byron Bay Hinterlands – with the dreamiest meadows, rainforests and national parks. Visit the place. It’s a travel NECESSITY.
So, because of the universe trying to hold me back from posting (yes, I will continue to blame my life problems on the universe – accountability be damned!), I kept this one simple. I needed a simpler recipe so that I had fewer chances of messing it up somewhere along the line. So, to my old faithful I went: pasta. If you’re looking for a weeknight recipe that is suppppper simple and almost impossible to mess up, but that is crazy satisfying, then this is your best bet my friends.
I’ve made variations of avocado pasta before, but I generally just made a kind of ‘guacamole’ sauce, it wasn’t creamy exactly. For this one however, I’ve added cashews and coconut milk to up the creamy factor and make it into more of a cream sauce. The nutritional yeast and optional white miso add a cheesy flavour, reminiscent of parmesan, that makes this +++++ crowd pleasing.
A bunch of peppery basil leaves thrown in is all that’s needed to round out the flavours; if you can get your hands on purple basil (I’m growing some in a little pot on the deck), use it! The colour contrast is too pretty to pass up.
You can use gluten free pasta for a gluten free version if you’d like, It’s actually what I used in this recipe – I used this amaranth and rice spaghetti and it turned out perfectly. Though a good quality durum wheat spaghetti (or linguine / fettucine) would be dreamy.
The cashew parmesan is essentially the same as the one from the Oh She Glows cookbook by Angela Liddon, and It’s delicious. I use it on everything (thanks Angela!). I always make a double batch so that I can use as much as I want on my pasta and still have enough left to sprinkle on top of other dishes in the week (it should last about 2 weeks in the fridge).
This is a bit of a last Summer hurrah for me, the tomatoes and other Summer produce are sadly beginning to dwindle at the Farmer’s market, and being replaced with a bounty of Autumnal produce. I’ve been hoarding as many tomatoes as is humanly possible, they’re always the thing that I’m saddest to let go of come the end of Summer!
Though, I really can’t wait to get back into cooking with all the Autumnal produce – I haven’t cooked anything in almost 2 weeks because of my holiday and I’m going stir crazy. I NEED TO COOK. It’s like breathing for me; if I can’t cook, I just feel lost and confused with too many ideas in my head that aren’t being let free. Also I have this crazy FOMO thing with seasonal produce. It’s all so fleeting, so if I can’t get to the markets or cook for a week or two I have a serious meltdown. Of all the things to have a meltdown over…
Hope you’ve all had a wonderful first couple of weeks of Autumn / Spring and the weather is beginning to become more bearable (whether that means saying goodbye to heatwaves, or blizzards!). I’ve got a few recipes up my sleeve that I’ll be testing out this weekend, and at some point soon I’ll be posting my favourite ever hot cross bun recipe – chocolate chip & cranberry with a vanilla bean glaze. SO. DAMN. GOOD. So be on the look out for that.
If you make this recipe or any others, be sure to take a photo and tag me on instagram @theflouredkitchen #theflouredkitchen so I can see!
p.s. Apparently my comments have been broken for the last month or so…people have been unable to comment and have been blocked as bots – I’m so very sorry if this happened to you! The problem is all sorted out now and the comments are working as they should, so please comment away!
previous pasta goodness:
Avocado Cream Pasta, Cherry Tomatoes + Cashew Parmesan
Yield 4-6 serves of pasta
vegan, dairy free, egg free, soy free, sugar free, gluten free option
A super simple and satisfying weeknight pasta dish - with a creamy avocado and cashew based sauce, the last of the Summer cherry tomatoes and a healthy sprinkle of vegan cashew parmesan. For a gluten free option just sub in gf pasta!
The cashew parmesan is essentially the same as the brilliant one from the Oh She Glows cookbook by Angela Liddon, I made very very minor changes to her recipe.
for the sauce
- 1 large ripe avocado, flesh scooped
- 1 cup raw cashews, soaked overnight in cold water or for about 2 hours in boiled water
- 1/2 cup water
- 1/3 cup coconut milk
- 1/3 cup olive oil
- 1/3 cup nutritional yeast
- Juice of about 1 medium - large lemon (or to taste)
- 1 tsp. white wine vinegar
- 1/2 tsp. white miso (optional - for extra cheesy flavour)
- 2 medium garlic cloves, peeled
- 1 tsp. fine sea salt + more to taste
- roughly 10 - 15 grinds of a pepper mill
- 1/2 cup raw cashews
- 2 tbsp nutritional yeast
- 1/2 tsp. fine sea salt
- 1/4 tsp. garlic powder
- 500g spaghetti / linguine / fettucine (use gluten free pasta if gf)
- 500g / about 3 cups cherry tomatoes, halved
- small bunch of purple basil / regular basil, leaves finely sliced (reserve a small handful for the top of the pasta)
- cashew parmesan
- sea salt & cracked black pepper
- quality olive oil
- aleppo pepper flakes (optional)
make the sauce
- Drain and rinse the cashews, then place in the blender with all of the other ingredients. Blend on high until creamy, smooth and emulsified, about 1 minute or so (try not to over blend as the olive oil may become bitter). Taste and add more lemon / salt / pepper if you feel it needs it. Keep the blender covered while you make the parmesan and cook the pasta.
make the parmesan
- Place all of the ingredients in a food processor and process on high until the mix is fine and crumbly/powdery. Place in a sealed jar and keep in the fridge until you are ready to eat.*
cook the pasta
- Cook the spaghetti in well salted boiling water until al dente, then drain, reserving about 1/2 cup of the pasta water to thin the avo sauce later. Place the spaghetti back in the cooking pot (heat turned off), and pour most of the sauce into the pot along with the halved cherry tomatoes and most of the basil. Toss together until the pasta is well coated. Now taste and add more sauce if you feel it needs it, and/or a little reserved pasta water to thin it out and keep the sauce silky.
- Twirl big mounds of pasta into bowls and top with a generous sprinkling of cashew parm, the reserved basil, a few cracks of pepper, a little drizzle of quality olive oil and a tiny sprinkle of flaky sea salt. If you're feeling it, a little sprinkle of aleppo pepper flakes would not go astray! Serve with more cashew parm at the table. Eat asap.
*The cashew parmesan should last about 2 weeks in the fridge in a sealed container.