Vegetable Pasta Topped with Cashew Butter & Sunflower Seeds
Firstly, thanks for coming by and checking out this blog post.
Like many households we frequently turn to pasta for our meals. It’s quick, easy, tasty and I love that there are so many pasta variations. In addition, it’s also a dish that I can easily add meat to for my dear hubs and daughter. What’s unique about this pasta dish is that I have topped it with a spoonful of raw organic cashew butter. If you haven’t tried this, please do because its absolutely divine. There are alternatives out there so if you aren’t a fan of cashews, try macadamia, hazelnut or even peanut butter.
So whats in the dish
Powdered vegetable stock
Organic agave nectar
Raw organic cashew butter
The simple cooking instructions
1. Cook the spaghetti noodles, following the instructions on the packet and then place in a strainer when ready.
2. While you allow the pasta noodles to cool, add a small amount of olive oil to the pan and toss in some garlic and onions. Lightly stir until brown and then add in your chopped up mushroom, tomato, carrot and capsicum.
3. Gently stir all your vegetables until slightly soft and then add in, a teaspoon of powdered vegetable stock and your desired amount of pepper, agave nectar, parsley and a little water. Continue to stir until all ingredients are well mixed in together.
4. Once vegetables are cooked and tomatoes are nice and soft, stir in the spaghetti noodles.
Serve hot with cashew butter, sunflower seeds and extra parsley.