Quinoa Shell pasta with Garlic Jalapeno sauce.
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Vegan Richa · by Vegan Richa★ 5.0 (1)

Quinoa Shell pasta with Garlic Jalapeno sauce.

NUTRITION · PER SERVING30M COOK
CAL 24%·PRO 21%
CARBS 56G47% OF CAL
7G FIBER43G OTHER5G TOTAL SUGAR
FAT 26G49% OF CAL
15G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Quinoa pasta with a creamy garlic-jalapeño cashew sauce and fresh vegetables. Flavorful and plant-based with a creamy texture from cashew cream.

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Nutrition & ingredients

Ingredients

serves 2
  • 2 cups cooked Quinoa shells or other pasta of choice (cooked according to instruction)
  • 2 teaspoons extra virgin olive oil or other oil or choice (or vegetable broth to make Oil free)
  • 1 large Carrot peeled and sliced
  • 1/2 a large Red bell pepper sliced
  • 1 medium Tomato chopped small
  • 1/2 teaspoon salt
  • 1 teaspoon dried basil or parsley
  • 2-4 Tablespoons ground raw Cashew (more for thicker sauce)
  • 2 Tablespoons Flour (I used wheat, use any neutral flour or cashew flour)
  • 1/2 cup Coconut milk (or other non dairy milk of choice)
  • 1/2 Jalapeno (or to taste or Leave out for plain white garlic sauce)
  • 3-4 cloves of garlic (Use roasted garlic for a roasted garlic sauce)
  • 1/2 teaspoon mustard powder
  • 1 Tablespoon nutritional yeast
  • 1/4 teaspoon salt
  • 1 Tablespoon Extra virgin olive oil (Omit for Oil free)
  • Use roasted Garlic instead of raw garlic.
  • Add a teaspoon of onion flakes
  • Use ground white pepper to taste instead of Jalapeno
  • Add a generous pinch of fresh grated nutmeg.
PREP
15M
SODIUM
900MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.