Cashew Cream Pasta
Quantity: 2-3 servings | Prep Time: 10 minutes | Cook Time: 15 minutes

Ingredients
- 1 cup organic chickpea pasta
- 1 cup unsalted cashews
- 1 ½ cup boiled water (to soak cashews)
- ½ cubed green bell pepper
- ½ sliced yellow onion
- ½ tbsp coconut oil
- ½ tbsp Himalayan salt
- 1 tsp garlic powder
- ¼ tsp cayenne powder (optional)
- ¼ tsp black pepper
- 1 tbsp oregano
NOTE: If you do not have a Vitamix or high-powered blender, soak the cashews for 4 hours in boiled water instead.
Preparation Steps
- Soak 1 cup of unsalted cashews for 30 minutes in 1 ½ cup of boiled water.
- Blend the cashews along with the water and add Himalayan salt, garlic powder, black pepper, and optional cayenne pepper.
- Boil the chickpea pasta according to box instructions until al dente.
- Warm coconut oil in a pan, add sliced onion and mix in the spices. Sauté for ~3 minutes.
- Add cubed bell peppers and sauté another 2 minutes.
- Mix in cashew cream sauce and heat to your preference.
- Combine pasta, add dried oregano, and garnish with cilantro (optional).
- Serve with optional hot sauce and a side of organic spring mix salad with olive oil.
Key Nutrients
- Onions: contain prebiotics, food for beneficial gut bacteria.
- Bell Peppers: rich in vitamin C, supports cellular health.
- Chickpea Pasta: provides zinc, essential for pancreatic enzyme production.
- Cashews: contain iron, needed for energy metabolism and reducing fatigue.