Cashew tomato and chickpea sauce pasta with coconut bacon

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Cashew tomato and chickpea sauce pasta with coconut bacon


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Ingredients

  • Coconut bacon:
  • 2 cups large coconut flakes
  • 2 Tbsp. Tamari (or soy sauce)
  • 1 Tbsp. Maple syrup
  • 1 tsp balsamic vinegar
  • 1/21 tsp smoked sweet paprika
  • Sauce & Pasta:
  • 1 can cherry tomatoes (or tomatoes)
  • 1cup (100g) minced brown onion
  • 3/4 cup(100g) diced Japanese pumpkin or butternut squash
  • 23 garlic cloves, chopped
  • 1/2 cup(60g) raw cashew (soaked in hot water for 30 minutes and rinsed)
  • 1 tsp dried thyme (or your choice of dried or fresh herbs) red pepper, salt, and olive oil
  • To serve:
  • 2 cans chickpeas, drained
  • Italian parsley
  • Your choice of dried pasta 400g

Instructions

  1. Coconut bacon:
  2. Preheat oven to 170⁰C (340⁰F). Toss coconut flakes with other ingredients.
  3. Transfer to a baking dish in an even layer. Bake it for about 6 minutes, flip and continue to bake 1-2 more minutes until they become golden brown. Keep your eyes on them as they burn quite quickly. They become crispy after cooling down.
  4. Sauce & Pasta:
  5. In a medium sized saucepan, sauté onion and garlic with 1 Tbsp olive oil for a few minutes. Add pinch of pink salt and continue to sauté until they become tender. Add pumpkin with 1 Tbsp. Olive oil, red & black pepper, and 1 tsp pink salt. Continue to heat for few more minutes.
  6. Add tomato and thyme and bring it to a boil. Reduce heat and cover with a lid. Simmer it for 30minutes with a small flame. Stir sometimes.
  7. In a blender, put all the ingredients except chickpeas and blend well. Add salt and pepper to taste.
  8. In a big sauce pan, transfer 2 cups of the sauce and chickpeas and heat them up. Add boiled pasta and heat with a small to medium flame for 1-2 minutes. Add more sauce if you need. Taste to salt. Garnish with the coconut bacon and Italian parsley before serving.

 

 

3 COMMENTS

  1. The directions don’t make sense… I tried making this tonight and there are no instructions for the cashew Alfredo sauce. Do you blend all those ingredients up in a blender with the pasta sauce? Please be clear when you publish a recipe. This one is very confusing, still don’t know if I made it right.

    • Hi Lisa!
      The instructions say “In a blender, put all the ingredients except chickpeas and blend well. Add salt and pepper to taste.” which means that all the sauce ingredients, except the chickpeas, are to be blended. Not sure what’s unclear about that?

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