Rustlin Robs Gourmet Food
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Plant Based Pasta

Heat Level: Hot
Category: Main Dish - Meatless

  • 16 oz whole wheat pasta
  • 3/4 white onion, diced
  • 6 cloves garlic, minced
  • 1 + 1/2 cup raw cashews, soaked for4-6 hours or overnight, then drained
  • 2 + 1/4 cups vegetable broth
  • 1 + 1/2 tbsp cornstarch
  • 3/4 tsp cumin
  • 1 + 1/4 tsp chili powder
  • 3 tbsp nutritional yeast
  • 2 (4 oz) cans diced chilies (one can into the sauce, one can into the finished mac n cheese)
  • 2 tbsp Rustlin' Rob's Rattlesnake Bite
  • Optional: fresh cilantro for topping
  1. Boil pasta according to package instructions.
  2. In a medium skillet over medium-low heat, sauté onion and garlic in a bit of olive oil. Season with salt and pepper, stir and cook until soft and fragrant – about 7 minutes. Set aside.
  3. Add onions and garlic to blender with remaining ingredients, adding only 1 can of green chilies.
  4. Blend for up to a minute, scraping down sides as necessary, until smooth and creamy.
  5. Drain the pasta, set aside, and cover (with a towel). To the same pot you boiled the pasta in, add the cashew cheese and cook on low stirring frequently until slightly thickened.
  6. Add the pasta to the cheese, along with the remaining can of green chilies, and stir.
  7. Serve immediately, topped with cilantro.

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