Ingredients

• Ingredients Scale 1x2x3x 16 oz. package (454g) pasta (small pasta) 16 oz. package (454g) peas (fresh, canned, or frozen) Cashew Cheese Sauce 1 1/2 cups (180g) raw cashews (see notes *) just shy of 2 cups (450ml) very warm/hot water 1/4 cup (10g) nutritional yeast, optional 2 teaspoons cornstarch or arrowroot 1 clove garlic or 1 teaspoon garlic powder 1 teaspoon onion powder 2 teaspoons white miso paste or 2 teaspoons dijon mustard juice of 1/2 lemon or 2 teaspoons vinegar 1 teaspoon mineral salt, or to taste black pepper, to taste

Preparation

• Instructions Pasta & Peas: In a large pot, add water and bring to a boil. Cook pasta according to package directions, add the peas with the pasta to cook. Pasta should be al dente or just fork tender. Sauce: Add the cashew sauce ingredients to a personal blender or high-speed blender, blend until creamy, about 1 minute. Assemble: Once pasta and peas have been drained, add back to the pot they were cooked in and add the cashew cheese sauce overtop, stir to combine. Serves 6 – 8