Vegan Fajita Cashew Cream Pasta

Experience a rich and flavorful twist on classic dishes with Vegan Fajita Cashew Cream Pasta. Featuring colorful bell peppers, onions, and a smooth cashew cream sauce, this meal is a plant-based pleasure that fulfills culinary desires. It’s quick to prepare and infused with Mexican-styled flavors, making it a fantastic choice for a cozy dinner or casual gathering. Ideal for those embracing vegan cuisine or simply seeking to incorporate more meatless options, this pasta dish promises to be a cherished addition to any menu.

Ingredients

• 8 oz spaghetti
• 1 cup cashews, soaked and drained
• 1 tbsp olive oil
• 1 medium red bell pepper, thinly sliced
• 1 medium yellow bell pepper, thinly sliced
• 1 medium green bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 cup vegetable broth
• 2 tbsp fresh cilantro, chopped

Instructions

1. Cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
2. Combine the soaked cashews with 1 cup of water in a blender. Blend until smooth and creamy. Set aside.
3. Heat olive oil in a large skillet over medium heat. Add the sliced red, yellow, and green bell peppers along with the onion. Cook, stirring occasionally, until softened, about 5-7 minutes.
4. Add the minced garlic, cumin, and chili powder to the skillet. Continue to cook for another minute until the spices are fragrant.
5. Pour the cashew cream and vegetable broth into the skillet. Stir well to combine and let simmer gently for 2-3 minutes until heated through.
6. Add the cooked spaghetti into the skillet, tossing to coat the pasta evenly with the creamy sauce. Adjust seasoning with salt and pepper to taste.
7. Transfer the Vegan Fajita Cashew Cream Pasta to serving plates and garnish with fresh chopped cilantro.

Keywords: Dinner, Vegan, Pasta, Cashew Cream

Spice Rack: Cumin, Chili Powder

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