Creamy Pasta...Hold the Dairy!

WHAT? No Dairy? You would never know that there's no dairy in the recipe. The cashews give this recipe a rich creamy texture and flavor.

I love dishes like this for my family because we can all have variations of the same meal without any extra work. While the Hubster and I prefer this dish as photoed above, the kids wanted theirs "deconstructed"--a side of pasta, a side of peas, a side of squash, etc.



Pasta with Cashew Bechamel, Roasted Butternut Squash and Peas

Serves 4

Ingredients
1/2 medium butternut squash
2- 3 cups peas
2 slices of prosciutto, chopped
pasta of choice
Cashew Bechamel Sauce (see below)

Directions
1. Cut, cube and roast the squash. See how to do that by clicking here.
2. Heat the peas in a sauce pan
3. Cook the pasta per directions on box/bag
4. Make the bechamel.
5. put it all together and top with a little prosciutto.

Cashew Bechamel Sauce

3/4 Cup Cashews, whole
2 T Whole Wheat Flour
1 Cup water or veggie stock
1/4 t salt
pinch of cayenne
pinch of nutmeg

Place cashews, flour, water/stock, salt and cayenne in a blender and blend until rich and creamy.

Pour the mixture into a small sauce pan. Bring to a boil over high heat, stirring occasionally.