Vegan Fajita Cashew Cream Pasta

Vegan Fajita Cashew Cream Pasta

Full ingredient list

  • 8.0 oz spaghetti
  • 1.0 cup cashews
  • 1.0 tbsp olive oil
  • 1.0 medium red bell pepper
  • 1.0 medium yellow bell pepper
  • 1.0 medium green bell pepper
  • 1.0 medium onion
  • 2.0 cloves garlic
  • 1.0 tsp cumin
  • 1.0 tsp chili powder
  • 0.5 cup vegetable broth
  • 2.0 tbsp fresh cilantro
Please review suggested items to make sure that they match ingredients. Consult product packaging to confirm any dietary or nutritional information which is provided here for convenience only.

Preparation

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.