![]() Spicy pasta has never been better or cheesier. Simmer cashews and let them soften up for about 10 minutes. Curl up with this delicious gluten free recipe, featuring mac n cheese and chipotle chilies. Soaked Cashews Shortcut: If you don’t have 8+ hours to soak cashews in water ahead of time, bring three cups of water to a boil, then add the cashews. When you’re ready to use it, thaw cubes in the fridge for 24 hours, then give them another whiz in your blender to get the consistency back. Stir in the garlic, bell peppers, tomatoes, and cumin. Heat the oil in a Dutch oven or large frying pan on medium heat and, stirring occasionally, saut the onions for 2 minutes or until wilted. If it separates, give it a good stir.įreezing: I recommend freezing unused sauce in the crevices of an ice cube tray. Boil the pasta in a large sauce pan until al dente, according to the package instructions. Storage: Chipotle cheese sauce will keep in your fridge for up to 5 days if stored in an airtight container. ![]() ![]() Add the pasta to a minute shy of the directions and drain into the same bowl as the asparagus but don’t rinse. ![]() Shock it with cold water through a colander. If it’s too thick, you can thin it out with a little warm water or milk. Add the asparagus to the pasta water and boil for 2-3 minutes or until tender crisp. Optional: 1/4 - 1/2 tsp cayenne pepper for extra spiceĪdd all ingredients into a high power blender and blend until smooth (at least 60 seconds, scrape the sides if needed.) 1 cup soaked unsalted cashews (see notes for shortcut)
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