First up this month is my vegan take on Giada’s Creamy Farfalle with Cremini, Asparagus and Walnuts. Since my sauce is cashew based, I skipped the walnuts. Asparagus isn’t in season right now, so I used green beans, but if I were to make this in the spring, I would most definitely use asparagus. It’s one of my favorite vegetables. As with my sandwich recipes, I’m writing this to accompany the original, so the recipe is for my sauce, which you’ll sub into the original recipe in place of the mascarpone cheese. And of course, rather than parmesan, you’ll use a sprinkle of nutritional yeast to finish the dish.
Creamy Farfalle with Cremini Mushrooms and Green Beans
1/2 cup raw cashews
1/2 cup boiling water
2 ounces tofu (anything from soft silken to extra firm will work)
1/2 tsp kosher salt
1 tsp olive oil
1 tsp apple cider vinegar
1/4 cup pasta water (from cooking the farfalle for the final recipe)
1 tbsp nutritional yeast
reserve total of 1 1/2 cups of water
In a medium heat-proof bowl, pour boiling water over the cashews and let sit for at least one hour. Put the soaked cashews into the bowl of a small food processor or blender, reserving the water. Process as finely as you can. Add the tofu and again, process until as smooth as possible. Add the salt, olive oil, and vinegar and process. Then add the pasta water, the water reserved from soaking the cashews and the nutritional yeast, and process a final time, until as smooth and whipped as possible. The finished sauce may be a smidge grainy. Stir into the cooked veggies and pasta, in place of the mascarpone, as noted in the recipe.