Pasta de Castanha de Caju

Pasta de Castanha de Caju is a delightful Brazilian dish featuring a creamy cashew nut sauce that beautifully coats tender vegetable pasta. This Paleo-friendly recipe offers a rich, nutty flavor while being both nutritious and satisfying.

Ingredients

• Zucchini - 2 medium
• Carrot - 1 large
• Cashew nuts - 100 grams, soaked
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Nutritional yeast - 2 tablespoons
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Fresh basil - a handful, chopped

Steps

1. Spiralize the zucchini and carrot using a spiralizer or julienne peeler to create vegetable noodles.
2. In a blender, combine the soaked cashew nuts, minced garlic, nutritional yeast, lemon juice, and a pinch of salt and pepper.
3. Blend until smooth, adding a little water if necessary to achieve a creamy consistency.
4. In a large skillet, heat olive oil over medium heat and add the vegetable noodles.
5. Sauté the noodles for about 3-5 minutes until they are tender but still crisp.
6. Remove the skillet from heat and toss the noodles with the cashew sauce until well coated.
7. Serve immediately, garnished with fresh basil.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 28 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 25 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Water: 0.2 L

Health Benefits

• High in healthy fats from cashews, promoting heart health.
• Rich in vitamins and minerals from fresh vegetables.

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