For my 3rd lunch during this Meat Free Week I decided to make a creamy dish of gluten free pasta. I love me some pasta every now and then and there is now a great variety of gluten-free alternatives, this time I went with some rice-quinoa fusilli.
– 8 asparagus
– 1 cup of broccoli florets
– 1/3 cup of cashews
– 1/2 cup of water
– 1/4 cup of lemon juice
– 1 tablespoon of nutritional yeast
– 1 tablespoon of gluten-free flour
– 1 teaspoon of thyme
– 2 cloves of garlic
– Salt and pepper
– 1 teaspoon of coconut oil
– 1 cup of gluten free fusilli
Bring a pot of water to boil, add Himalayan salt and cook the fusilli according to the instructions of the package.
Put the cashews with the water, the nutritional yeast and the lemon in the blender and process everything for 1 minute.
While the pasta is cooking, heat the coconut oil in a pan and add the garlic cloves. When they start to golden, add the asparagus and the broccoli florets and sauté until they turn bright green. Add to the saucepan the cashew cream and stir in the tablespoon of flour to thicken it removing it with a wood spoon.
When the pasta is ready, drain and add to the sauce pan, tossing it until is covered with the sauce. Season with salt and pepper and sprinkle with thyme.
Mamma mia! ♡