Delish, simple and nutritious! This beautiful dish is certain to delight your diners and leave them asking for more. There is a lot of color and texture going on here. Keep in mind, though, that there is some planning involved with this dish. You’ll be soaking the cashews for the Cashew Crème in water for at least for hours – or overnight. Not counting the soaking, this dish should take you under 30 minutes to prepare.
This vegan dish is perfect for Meatless Monday, or served as a side dish any day of the week!
Ingredients: (Just a reminder, these are approximate measures. I do not measure when I cook, I simply eyeball, cross my fingers and hope for the best! It’s okay to use more of an ingredient that you like and it’s great to experiment by substituting ingredients!)
1 medium red onion, thinly sliced
2 tablespoons fresh lemon juice
Bring large pot of salted water to boil. Add pasta, cook according to package instructions until al dente.
Drain the soaked cashews and add to the bowl of your food processor. Puree them with vegetable stock until smooth and creamy, about 5 minutes using about 1 – 1 ½ cups of vegetable stock.
In a sauté pan over medium heat, add olive oil and cook onions and garlic until onions are translucent, about 3 minutes. Add thyme, Crushed red pepper flakes, black pepper and salt, and Swiss chard stems cooking until Swiss chard stems are soft, about five minutes.
Add the remaining vegetable broth to the pan and increase heat to bring to a boil. Cook until broth reduces by half, this should take about 5 minutes. Add Swiss chard leaves, cover and turn off heat. The Swiss chard leaves will wilt in about 2 minutes.
Combine pasta, cashew cream, Swiss chard mixture and lemon juice. Serve immediately.
(Note: If you don’t have Swiss chard on hand, substitute kale or spinach.)