Carrot Cashew Pasta Sauce
Mild, creamy and a little sweet. Cooked carrots and soaked cashews blended smooth in MyBlend Compact make a sauce that coats the pasta without being heavy. A good alternative when you want something different from cream or tomato. Warm it gently and eat straight away.
Ingredients
- 150 ml cooked carrot
- 70 ml cashews, soaked
- 80 ml pasta water
- 30 ml olive oil
- 1 tsp lemon juice
- ½ tsp paprika
- Salt and black pepper
Instructions
- Add all ingredients to MyBlend Compact.
- Blend until completely smooth.
- Warm gently with the pasta and thin with extra pasta water if needed.
Tip: Soak the cashews for at least an hour before blending. The longer they soak, the creamier the sauce becomes.
Nutrition
per 100 ml
Energy
342 kcal
Carbohydrates
17 g
Protein
7 g
Fat
29 g
