In honor of meatless Monday, we had vegan friendly pasta! To top it all off, it's gluten free too. There are only a few ingredients and a fool-proof method to create this delicious dish. I understand that this may not be the most visually appealing dish, but I promise your other senses will be delighted! The noodles I used were Explore Asian's Organic Black Bean Spaghetti. They are only made of black beans! The noodles have an al dente texture and closely imitate your typical spaghetti noodles. They are gluten-free, organic, high in fiber, iron and have 25 grams of protein!!
Yields 4 servings
Ingredients: 3/4 cup raw cashews 2 large tomatoes 2 tbsp tomato paste 1/3 cup water 4 cloves of minced garlic 2 tbsp olive oil 3 tbsp red wine 1 tsp salt 2 tsp black pepper 1 handful of chopped fresh basil leaves 1 package Explore Asian's Organic Black Bean Spaghetti 2 tbsp nutritional yeast, optional
Directions: Cook the spaghetti according to package directions. My suggestion is to rinse in cold water immediately after cooking to prevent them from becoming mushy and overcooked Chop the tomatoes and put it in the blender along with the cashews, tomato paste, and water. Set aside In a large sauce pan, heat up olive oil on medium-heat Add minced garlic and allow to saute until golden, about 3 minutes Add the sauce from the blender and mix together. Add the wine and allow to cook for 4 minutes When pasta is cooked, add it to the pan along with the salt, black pepper and chopped basil. Mix together Top with nutritional yeast if desired