For all of your pasta inspiration needs! :)
So basically when I make pasta I always use my cashew cheeze as the sauce.
I put about 1/4 cup- 1/2 cup cashew cheeze in sauce pan with 1/4 -1/2 cup water and heat it up. I let the water simmer down and I add oregano and basil, and black pepper. For an italian take on my cashew sauce. Very very good.
I pretty much always use kamut pasta. Very high in protein and fiber. Way more than any other type of complex carb pasta, it's awesome. And then there is always spaghetti squash, that I love. but I do switch it up.
First picture is topped with my almond/pumpkin seed pesto- which you can find in the 'index' of recipes. With a portabello mushroom that was cooked in marinara
Bottom picture is the same- topped with baked extra firm tofu. YUM YUM YUM.
I put about 1/4 cup- 1/2 cup cashew cheeze in sauce pan with 1/4 -1/2 cup water and heat it up. I let the water simmer down and I add oregano and basil, and black pepper. For an italian take on my cashew sauce. Very very good.
I pretty much always use kamut pasta. Very high in protein and fiber. Way more than any other type of complex carb pasta, it's awesome. And then there is always spaghetti squash, that I love. but I do switch it up.
First picture is topped with my almond/pumpkin seed pesto- which you can find in the 'index' of recipes. With a portabello mushroom that was cooked in marinara
Bottom picture is the same- topped with baked extra firm tofu. YUM YUM YUM.
RSS Feed
