Black bean pasta with creamy cashew and cauliflower sauce

500g black bean pasta, or pasta of choice
4 tablespoons sauerkraut
Pink or purple radishes, thinly sliced (we used a mandolin)
Hemp seeds

Sauce ingredients:
1 cup cashews, soaked in boiling water for 15 minutes
1/2 cup cauliflower, steamed until soft
3/4 cup water
1/4 teaspoon Power Super Foods Peruvian Pink Gourmet Salt
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons Power Super Foods Booster Blend Recovery
2 tablespoons nutritional yeast (optional)
Cook pasta as per packet instructions.
In the meantime, prepare pasta sauce by draining cashews and adding to a high-speed blender along with remaining sauce ingredients. Blend on high until completely smooth.
Taste the sauce and add more lemon juice or Power Super Foods Booster Blend Recovery, if desired.
Pour blended sauce into a saucepan and heat over a low flame, stirring continuously until warm.
Once pasta has cooked and the sauce in warm, combine the in a bowl, stirring until pasta is evenly coated in sauce.
Serve immediately with sliced radishes, 1 tablespoon of sauerkraut (per person) and hemp seeds.

Additional serving option:
Whilst we’ve recommended to top with radishes, sauerkraut and hemp seeds, this pasta also tastes fantastic on its own or served with sautéed greens, mushrooms and avocado.

Submitted By:
Panaceas Pantry
Black bean pasta with creamy cashew and cauliflower sauce
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