If you find yourself reminiscing about creamy pasta that you used to enjoy in your dairy eating days (or you simply want to try a dairy free version), then this recipe will really hit the spot. Pasta isn’t exactly the most nutritious food, however I always believe in listening to your body when it comes to food…if you crave pasta, just have some pasta and be done with it!
One of the things I love about baby led weaning is that it allows kids to self regulate and make their own choices about food. We simply give Finn a plate of whatever we’re having for tea and let him eat to his heart’s content. Sometimes he eats meat first. Sometimes he eats only meat. Sometimes he eats mainly vegetables. Tonight he ate a little bit of pasta, some chicken, and gobbled down all the asparagus like a turkey 🙂
1/2 cup raw cashew nuts
2 free range organic eggs
2 Tbs olive oil
1 small clove of garlic, crushed (optional)
Pasta (we use Ceres organics quinoa pasta)
1. Optional: soak cashew nuts in water with 1 tsp salt for 3 – 4 hours (this activates the nuts, removing phytic acid). You can still make the recipe without this step, but it is much better for digestion to activate the nuts first.
2. Blitz soaked cashews with 1 – 2 Tbs water to form a creamy paste. Add a good pinch of salt and garlic and blend until combined.
3. Set cashew nut cream aside and blend eggs for about 30 seconds. Add oil one tablespoon at a time and blitz until combined.
4. Add cashew nut cream to the egg mixture and blitz until smooth.
5. Pour mixture over hot, drained pasta (in the pot) and stir for a minute of so to ensure the egg does not scramble. Let it sit for another couple of minutes to cook through.
I served this with asparagus, chicken and basil pesto (made with fresh basil, olive oil, lemon juice, salt and garlic) and sprinkled with lemon zest.
x Aunty Bee