OMG – I’m a pasta, dairy loving freak and this vegan friendly meal BLEW my mind! Cashew garlic sauce, rice noodles and oodles of arugula – vegan, Whole30 – and hubby had no idea!!
- 4 oz rice pasta
- 8 oz arugula
Cook pasta according to package.
Cashew Cream Garlic Sauce
- 2 c cashews
- 2 c water
- 4 cloves garlic
- 1/2 tsp salt
Soak nuts in water for 2 – 4 hours. Plop in a blender and garlic and salt and purée till smooth, add more water to thin if needed.
Put 1 c cashew cream in a 12 inch skillet heat over low heat, add pasta and arugula, toss to coat, add pasta water 1/4 c at a time as needed until smooth and serve with a couple heavy turns of paper.