Everyone likes pasta. Mouth waters when I hear the name of pasta. Pasta can be easily made at home as easily as it is available in the market, but eating more pasta is not good for health, but today we are going to tell you a recipe of pasta which is tasty as well as healthy. Is. This is Koko’s Island Pasta so let’s get started.
Koko’s Island Pasta Recipe
Ingredients:
For the pasta sauce:
- 1 cup raw cashews
- 1 black pepper
- 2 garlic cloves
- 2 scallions
- Olive oil,
- ¾ cup unsweetened almond milk
- 1 tablespoon jerk dry seasoning
- Salt
For the pasta:
- Uncooked pasta
- Oil
- 1 Red or orange capsicum
- ½ Pound shiitake mushrooms
Instructions:
First, Make the pasta sauce:
- Bring a medium-sized saucepan of salted water to boil, then add the raw cashews and boil them for about 15 minutes until they’re tender, then turn off the heat and set aside.
- While the cashews are cooking, preheat the oven to 425 degrees and place the black pepper , garlic, and scallions on a baking pan. Drizzle them with olive oil and toss them until coated. Place the pan in the oven and cook, turning once, until the vegetables are lightly browned, about 10 minutes total. Remove from the oven and set aside.
- Drain the cashews and place them in a blender along with the roasted vegetables, almond milk, jerk seasoning, and salt to taste. Process until a smooth puree has formed.
- You can make the sauce a few days in advance; just store it in the refrigerator in a sealed container.
Make the pasta:
- Cook the pasta according to package directions then drain the pasta and set it aside.
- Heat a large skillet over a medium-high heat. Add a splash of oil.
- Add the capsicum and shiitakes and cook, stirring occasionally, until softened and lightly browned, 5-10 minutes.
- Transfer the cooked pasta to a large bowl with the sauce and toss well to combine. Add additional pasta water if needed to thin the sauce so that it spreads and gently clings to the pasta. Add the sauted vegetables mix to coat, then serve it .