Guys, do you have any idea how many times I’ve made this Creamy Linguine with Cashew Alfredo Sauce & Carrot Chorizo since I first came up with it some weeks ago? At least three times a week. Creamy linguine is such a spot-on weekday comfort food that sits perfectly in my favorite bowl and satisfies those carb cravings after a long workday.
Hannah & I are currently re-watching all the Harry Potter movies, so dinner on the couch that can be eaten with one hand is essential. You only need to master a little bit of italiano spaghetti swirling skills to make it work ;-)
It started with Hannah demanding creamed and cheesy broccoli, and me insisting on making it vegan. I was so happy with the sauce result that I had to make it again a day or two later. Only, we were almost completely out of produce. A couple of carrots the only thing left in the crisp drawer. Turns out, you don’t need much more than that. With a little smoked paprika magic, “carrot chorizo” was born, and sprinkled lemon zest on top makes everything better.
Most importantly, the sauce!! Solely cashew based and heavy on the lemon juice. A little spicy from dried chili, with a hint of cheesy-ness from nutritional yeast. A couple of quick nutmeg grates and plenty of black pepper, and you have that distinct white sauce characteristic.
Well obviously my version of Alfredo Sauce is pretty different from the original one, since virtually all original ingredients are dairy based. But I dare say that my version is even better…
Top it with fresh parsley and toasted pumpkin seeds, and you’re all set for movie night!
Notes: 1) I didn’t bother with soaking my cashew nuts since I know my blender can handle ’em raw. But feel free to soak yours overnight if you like. If you’re uncertain whether or not your blender can handle nuts at all, perhaps try sub with cashew butter instead. 2) For the linguine, I use a gluten free corn, rice & quinoa variety from Garofalo that I completely LOVE. Seriously, it’s like the real deal. (not sponsored!)
Linguine with Cashew Alfredo Sauce & Carrot Chorizo
for the sauce
1 cup (2,5 dl) unsalted cashew nuts
1 lemon, juice + zest (save 1/2 zest for garnish)
1 clove garlic
3/4 tbsp nutritional yeast flakes
2 tsp white balsamic vinegar
about 1/2 tsp sea or himalaya salt
freshly grated nutmeg, to taste
chiliflakes, to taste
black pepper, to taste
about 1/2 cup (1,2 dl) water + extra
for the carrot chorizo
3 large carrots
2 tsp sweet paprika powder
3/4 tsp smoked paprika powder
1 tsp agave syrup
salt & pepper
linguine or pasta of choice
drizzle of olive oil
Place all ingredients for the sauce in a high speed blender (save 1/2 of the lemon zest for garnish). Blend until completely smooth. Add more water if needed. The consistency should be like a smoothie. Transfer to a sauce pan and set aside.
Peel and cut carrots into coins. Heat up a little oil in a skillet and fry the carrots on medium high for 5-6 minutes or until they’ve got some color. Lower heat, add the paprika powders, salt & pepper and fry for 1-2 minutes more. Lastly, add the agave syrup and let it coat the carrots before you turn off the heat and set it aside.
Heat up water for the pasta and add a generous amount of salt.
While the pasta is boiling, warm up an element to medium heat, place the sauce pan with cashew sauce on it and then lower the heat to lowest. Gently warm the sauce while stirring. Never let it boil. I find that a rubber spatula works well for stirring and “scraping” the bottom of the pan, making sure the sauce doesn’t burn. The sauce will start to thicken, so you can gradually add a little water at a time, keeping it at desired consistency. Adjust the spicing if needed. The finished sauce should be thick like a bearnaise and slightly steamy :-)
Drain the pasta but save about 1/4 cup (0,6 dl) pasta water in the pot. Place the pasta back into the pot with pasta water, add the cashew sauce and give it a stir.
Serve instantly in bowls with carrot chorizo on top, the remaining lemon zest, parsley, toasted seeds and drizzle of olive oil. Yum!!
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