Red pepper cashew pasta #vegancontest

Name: Red pepper cashew pasta #vegancontest
Yield: 3 servings
Cuisine: Kenyan
Ingredients: 250 g pasta (fusilli); 2 tbsp vegetable oil; 2 medium size carrots; 6 heads cauliflower; 60 g cashew nuts; to taste Salt; 5 tbspn tomato garlic sauce; 1 red bell pepper; to taste Salt; 2 tomatoes; 1 red onion; Coriander leaves (for garnishing)

Carol Khiim @cook_11742437

Eldoret

Quick and tasty lunch fix for vegan

Carol Khiim @cook_11742437

Eldoret

Quick and tasty lunch fix for vegan

Saved

Ingredients

3 servings

250 gpasta (fusilli)
2 tbspvegetable oil
2medium size carrots
6 headscauliflower
60 gcashew nuts
to tasteSalt
5 tbspntomato garlic sauce
1red bell pepper
to tasteSalt
2tomatoes
1red onion
Coriander leaves (for garnishing)

Saved

Steps

1

Bring water to boil in a sufuria. Add salt and the pasta.cook for 8-10 mins. Remove from heat, drain excess water and set aside
2

Prepare cauliflower by cutting off stalks and washing it(this can be done as the pasta boils.) peel and wash your carrots and cut them into strips
3

Peel the tomatoes and cut into small pieces. Chop red pepper. Toss the pepper and tomatoes in a blender. Together with ¾ of the cashew nuts and the spiced tomato paste.blend till smooth
4

In a large pan, Heat oil add onions and cook till translucent.
5

Add the cauliflower and carrots and stir fry for 3 mins
6

Add the puree from the blender. Add salt and 🌶(if you like your pasta hot). Mix well and let it simmer for 3mins. Any preferred spices can be added at this stage
7

Add the pasta and mix well. Let it cook for 3 mins.
8

Serve while hot. Garnish with the remaining cashew nuts and coriander leaves. Enjoy