When I went off cow’s milk, a good creamy pasta dish (without avocado or coconut milk) felt like a distant memory from a past life. Or at least that’s how I saw it until I came across the velvety concoction that is cashew milk. In this recipe, I use a thick version of it (see here). It is a brilliant substitution for heavy cream, and works really well in sauces like this one where you need to heat it up and mix it with other elements. Some people omit the nutritional yeast, but I don’t because it is tasty, packed with nutrients and pretty available in Dubai*.

Where gluten free pasta is concerned, I’m still searching for the best brand in Dubai. Overall, I stick to the ones that have as little additives as possible. I also find that a mix of corn or quinoa with rice are usually good options texture-wise. If you’ve got suggestions, let me know!

Ingredients

Instructions

*Nutritional yeast is a deactivated yeast that imparts a yeasty/cheezy taste to food, which is why it is often found in vegan recipes. It is low in sodium and is high in B vitamins. You can buy it at most health food stores, including Organic Cafe.