Pasta in cashew sauce with tortilla topping

Name: Pasta in cashew sauce with tortilla topping
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g short macaroni; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Chilli powder; 7-10 Tbsp ground cumin; 1 Onion; 1 Garlic clove; 1 TABLESPOON Oil; 200 g Cashew nuts; 1-2 TEASPOONS Cornstarch; 1 TEASPOON Vegetable broth (instant); 1 collar Parsley; 50 g Tortilla chips

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

Mmmmmh, this creamy pasta is a real enrichment for every kitchen - vegan or not!

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

400 g short macaroni
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Chilli powder
7-10 Tbsp ground cumin
1 Onion
1 Garlic clove
1 TABLESPOON Oil
200 g Cashew nuts
1-2 TEASPOONS Cornstarch
1 TEASPOON Vegetable broth (instant)
1 collar Parsley
50 g Tortilla chips

Directions

1
Cook the pasta in 3-4 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. Peel and chop the onion and garlic, fry in oil. Finely chop the cashews. Add starch, 300 ml water and broth to the onion mix, puree finely.
2
Simmer while stirring until you have a creamy sauce. Season with salt, pepper, chilli and cumin.
3
Wash and chop the parsley. Drain the pasta, collect some pasta water. Mix noodles and sauce, dilute if necessary. Sprinkle parsley and crumbled chips over it.