I have shared various versions of my creamy vegan pasta sauce as each time I make it, it is slightly different. This time due to an overwhelming craving for macaroni cheese, I wanted a cheesy sauce, so I added extra nutritional yeast. The sauce was a hit! As Rissie was preparing to tuck in she said to me, “I love your cheesy pasta mummy. It’s nice to have a break from your vegan stuff. No offence. To your vegan food that is.” Sometimes I get a great deal of satisfaction out of saying nothing.
I do find that this sauce is only best eaten immediately after cooking. When I have reheated it before it tends to thicken over time and not be as nice. It is so easy to make though that making it fresh only takes 20 minutes or so.
Cheesy Pasta Bows
½ cup raw cashew nuts – soak these in water as peeling and boiling vegetables
1 potato – peeled and diced
1 carrot – peeled and diced
1 Onion – peeled and roughly chopped
1/3 cup nutritional yeast.
500-gram dried pasta bows
Bring water for the pasta to boil and when boiling add pasta.
Bring potato, carrot, and onion to boil in small saucepan and boil until the potato is tender when pierced with a skewer.
Use a slotted spoon and place potato, carrot and onion in blender. Add the drained, soaked cashew nuts and 1/3 cup of the water from the saucepan. Add nutritional yeast and blend until smooth and creamy. Add salt and pepper to taste.
Drain cooked pasta and combine with cheesy sauce.
Garnish with parsley and add extra nutritional yeast on top.