Farfalle With Coconut Cream and Vegetables

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Farfalle is a type of pasta that is also known as bow-tie. Pasta is so versatile and you can prepare it in so many delicious ways that it is wonderful for summer, when you don't really want to spend a long time in the kitchen. This is a very tasty dish that will allow you to be out of the kitchen sooner than other things. Add a crusty bread, a great salad and a light dessert and you've got a complete meal to enjoy!

Note- If you cannot find Farfalle, use Penne instead.

1 box of Farfalle (or 1 pkg. of Penne)
1/2 cup raw cashews (rinsed well)
3 Tbsp. cornstarch
1 1/2 cups soy milk (plain)
3 Tbsp. olive oil
1 tsp. onion powder (2 tsp. if you love onions)
1/2 tsp. garlic powder
Salt to taste
1 1/2 cups asparagus (steamed and cut in pieces) (do not steam for more than 2-3 mins.)
3/4 cup frozen peas, thawed and steamed
1 medium pkg. of broccoli, steamed (no longer than 3 minutes)


Steam vegetables and set aside.
Cook pasta according to pkg. instructions.
Dissolve the cornstarch in the soy milk, making sure you don't have any lumps. In the blender, process the cashews with a little bit of water, till smooth. Scrape into a bowl. Mix in the olive oil, the coconut milk and the other seasonings. Blend well. Pour into a saucepan and cook the cream until thick and bubbling, but not too thick.

Put the pasta in a large bowl, add the steamed vegetables, cover all with the cream and combine well.
Serve.

Yield: 4 servings


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2 comments:

MisSy `ala* FriBBLe~ said...

Hi, The fate of the cashews were never mentioned, LOL. Are they suppose to be ground up or tossed in whole? I am anxious to try this. Thanks!!!

Craftybegonia said...

Hello! Sorry about that! The recipe has been corrected. You place the cashews in the blender with just a little bit water and process them till smooth and add them to the rest of the ingredients for the cream.