Extra cozy pasta dish with garlicky cashew cream sauce, plant-based protein packed peas and earthy sage.
Pasta to me is so satisfying, coming from a long lineage of Italians, it was absolutely a staple food growing up, making dinner appearance on the regular.The Sage and Pea Cashew Cream Pasta reminds me of a super creamy alfredo-esque sauce without the heavy cream and cow’s milk, so it’s easily digestible and yet still equally as satisfying and flavorful.
But what about the carbohydrates?
Traditional durum wheat pasta is a carbohydrate rich food. Adequate amounts of carbohydrate means better attention, improved memory and the release of a feel good neurotransmitter called serotonin. The brain needs a constant supply of sugar or glucose that carbohydrates provide and glucose is the brain’s favorite source of energy. Eating carbohydrates throughout the day gives way to better blood sugar control which means improved mood, action span and energy levels. Limiting the amount of carbohydrates to the point of inadequate carbohydrates intake will lead to breakdown of proteins found in muscle, tissues, and organs.
and the gluten?
Since traditional pasta is made from wheat, it contains gluten. Gluten is a group of proteins found in wheat, that have been under the spotlight for a while, because of the consequences for those with gluten sensitivity or celiac disease. Celiac disease is an autoimmune disorder, in which the gluten ingestion triggers a cascade of actions that damage the lining of the villi in the intestine, which results in poor absorption of nutrients causing fatigue, anemia, depression and uncomfortable side effects like diarrhea, constipation, bloating and stomach discomfort.
Alternatives to wheat pasta may be necessary, in order to avoid gluten but the good news is you absolutely still can enjoy this creamy pasta dish with a wheat-free pasta, made from corn, chickpea, brown rice, soy, millet and quinoa. Check the pasta cook instructions and cook accordingly to make sure it comes out perfectly al dente.
What is Sage?
Going way back, the herb Sage was used as medicine for treatment including certain respiratory and gastrointestinal disorders. We now know, Sage is rich in antioxidant compounds rosmarinic acid, luteolin, apigenin which are responsible for the neutralization of free radicals, playing a part in reducing inflammation to prevent oxidative damage to cells of the heart, skin, joints and brain. Sage has a distinct flavor similar to rosemary with a beautiful earthy aroma.
The Peas Pack the Punch.
Peas are a sweet plant-based protein, that complete this pasta dish. Fresh peas are rich in antioxidants like flavonoids- carotene, lutein and zeaxanthin they also are a good source of vitamin C, folic acid and vitamin K. Peas are also a rich source of calcium, iron, copper, zinc and manganese.
Let me see your plant-based creations!
Share with me your creations by sending me a picture of your final entree on IG. Would love to hear want you think of this recipe, tell me in the comment section below.
With gratitude,
Jamie
Ingredients
- 1/2 lbs. pasta
- 1 cup cashews, soaked
- 1 cup vegetable stock
- 1 cup peas, frozen and rinsed
- 1/4 cup nutritional yeast
- 1/2 cup onion, chopped
- 3 cloves garlic, minced
- 2 Tsp. fresh sage, minced
- 2 Tsp. extra-virgin olive oil
- black pepper
- pinch of sea salt
Instructions
- Bring a large pot of water to a boil for pasta.
- In meantime in a small skillet heat oil on low heat to sauté onion until translucent, then add garlic and sage stir and cook for 3 minutes. Remove from heat.
- In high speed blender add vegetable broth, soaked cashews, sautéed onion and garlic, nutritional yeast blend all ingredients on high until smooth and creamy.
- Cook pasta per package instructions, return drained pasta to pot pour over cashew cream sauce, stir in peas warm on low for 2-3 minutes.
- Serve immediately or store to save for later.
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