The perfect lunch for me on Mother’s Day!
serves 1
1/2 package gluten-free spaghetti
2 curly kale leaves
6 ramps
1/4 cup frozen green peas
1/4 cup cashew cream *
1 teaspoon freshly squeezed lemon juice
1 teaspoon nutitional yeast (nooch)
Salt, to taste
Olive oil
Get the spaghetti going.
Very thinly slice the kale and ramps. Heat a small amount of olive oil in a pan and cook the kale and ramps until bright green, about 2 minutes.
In a small bowl, combine the cashew cream, lemon juice and nooch. Season with salt and then taste and adjust.
Throw the peas in with the spaghetti to quickly defrost them.
Using a slotted spoon, remove the peas and toss them in with the kale and ramps. Add the cashew cream and mix together.
Lift out the spaghetti with tongs and add it to the vegetables. Add as much pasta water as necessary to get the consistency of cream sauce that you like. I like the sauce on the thick side.
Enjoy!
* Cashew cream
My cashew cream sauce has evolved since the early days of the blog. When my son was a little baby, I would place cashews, olive oil, water and lemon juice in the food processor and then add it to my lunch. This was the fast and easy way to have a gourmet lunch between naps and nursing. Now, I make a batch of plain cashew cream and keep it in the refrigerator. It can be sweetened for dessert or jazzed up for pasta.
To make cashew cream, soak cashews overnight and then drain the water. Add to the Vitamix or blender with enough water to cover the cashews. Let it go until the cashews become creamy. Add more water, if necessary.