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β£β’ 1/2 cup raw cashew (soaked in hot water for 30 minutes and rinsed)β£
β’ 1/2 cup minced brown onionβ£
β’ 1 1/2 garlic cloves
β£β’ 2-3 tbsp nutritional yeastβ£
β£β’ 1 cup unsweetened plain almond milk
β’ 1 tbsp arrowroot powder (or potato starch)
β£β’ 1/2-1 tsp maple syrupβ£
β’ olive oil, pink salt, and black pepperβ£β£
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β£β’ 200g pasta of your choice
β£β’ Lemon wedges for servingβ£β£
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β£1. SautΓ© minced onion and one minced garlic with 1 tbsp olive oil for a few minutes. Add 1/2 tsp pink salt and continue to sautΓ© until they become tender. β£
2. In a high-speed blender, put all the ingredients for the sauce and blend well.β£
3. Transfer the mixture to a small pot and heat it for 10 minutes with low to medium flame. Continue to stir as not to burn it. Add more milk, salt, and black pepper if you wish.β£
4. Mix the sauce and olive oil with boiled pasta and squeeze fresh lemon juice over it and mix well. Add black pepper and salt to taste.β£
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β£β’ 300g mushrooms (cleaned)β£
β’ 2 garlic cloves (grated)β£
β’ 4 tbsp olive oil
β£β’ 2 tbsp tamari
β£β’ 2 tsp rosemary, minced
β£β’ 2 tsp balsamic vinegarβ£β£
ππ‘π¦π§π₯π¨ππ§ππ’π‘π¦β£1. Preheat oven to 200Β°C (390Β°F). Toss mushrooms with other ingredients. Transfer to a baking dish in an even layer.β£2. Roast it for about 10 Β minutes, flip and continue to roast 8-10 more minutes. Salt to taste.
Enjoy!β£β£β£πΈPhoto & Recipe by 365cleaneatsβ£ {IG}