Pasta with Basil and Cashew Nuts for Vegans, and A second variation with Egg and Fresh Cream

Pasta – 1st Recipe Variation                      Pasta – 2nd Recipe Variation

 

 

I have a lot of friends who are vegans, so many times I make variations in my traditional recipes in order to create dishes that they can have.  These two recipes take only 15-20 minutes to be prepared and they are both equally delicious.  For the vegan variation you can omit the cheese on top.

 

 

Ingredients – Vegans Recipe                           Ingredients – 2nd Variation Recipe

 

 

The difference between the first recipe and the second lays between two ingredients: egg and fresh cream.  (Cheese was included in both recipes)

 

 

The first step is to cook pasta in a casserole of boiling water.  Do not forget to add salt and vegetable stock in the water.  Cooking time is different for different kinds of pasta, so I suggest you always read the written instruction which you can find on the pasta package.

 

    Chopped Basil and Garlic

   Extra Virgin Olive Oil and Cashew Nuts

   Extra Virgin Olive Oil, Cashew Nuts, Garlic, Basil and Parsley.

 

At this stage is where the 1st Recipe is almost ready.   All you have to do is add the pasta to the saucepan, stir it until all ingredients combine and serve; with or without cheese on top!   

 

 

 

 

2nd Recipe Variation 

If you decide that you wish to have the 2nd Variation then all you have to do is to combine the fresh cream and egg and then add it to the pasta, which was first combined with the cashew nuts and the other ingredients.

 

The pasta is ready to be served.  Enjoy…!

 

 

 Below you can find the full recipes.

 

Pasta with Basil and Cashew Nuts for Vegans, and

A second variation with Egg and Fresh Cream

 

Ingredients

350gr dried pasta, or

700gr fresh pasta

80gr halloumi cheese, graded

70gr ladotiri cheese, graded

80gr raw cashew nuts

2-3 garlic cloves, crushed

20gr fresh parsley, chopped

25 basil leaves, chopped

3 tbsp extra virgin olive oil

1 vegetable stock

Salt

Black Pepper

 

For the 2^nd Variation add

170ml Fresh Cream

1 egg

 

Preparation Method

1)  Cook pasta in a casserole of boiling water, (adding the vegetable stock and one tablespoon of salt while boiling), allowing 5-6 minutes for fresh pasta or 10-12 minutes for dried pasta, or until it is cooked through, but still has ΄bite’.  Drain the pasta thoroughly in a colander.

2)  In a saucepan add olive oil, cashew nuts and cook for 1 minute; add garlic, basil and parsley and cook for another 30 seconds.

 

a) 3)  If you decide to have the vegan variation transfer the pasta to the saucepan and stir all ingredients until combined.

4)  Season with salt and black pepper to taste.

5)  Serve hot with graded halloumi and ladotiri cheese on top.

 

b) 3) If you decide to have the 2^nd variation beat together the egg and fresh cream.

4)  Transfer the pasta to the saucepan and then add the egg mixture; stir all ingredients until combined.

5)  Season with salt and black pepper to taste.

6)  Transfer pasta to a serving plate and serve with the graded halloumi and ladotiri cheese.