Our Veggie Kitchen

Sometimes the greatest success come from combining the successes of others. I've been refining this seitan sausage recipe, combined with my dad's Italian Sausage spice blend to develop Seitan Italian Sausage. I Added some carrots and peas to the sausage with this cashew sauce and walked away with this:



Cashew Primavera with Italian Sausage
Sauce:
2/3 cups raw cashews
1/2 tbs fresh lemon juice, about 1/2 lemon
2 cups boiling water
2 cloves garlic, minced
2 tbs nutritional yeast
salt to taste
Pasta:
2 Links Seitan Italian Sausage, or 2 links of store bought
2 tbs extra virgin olive oil
2 medium carrots, sliced thin on the bias
2 cups snap peas, trimmed
1 lb short pasta shapes (rigatoni, fusilli, etc)

In a pan of boiling water, add pasta and cook according to instructions. Meanwhile, saute carrots in olive oil in a large saute pan. While carrots saute, blend cashews to a fine powder. Add garlic, nutritional yeast, and olive oil and set blender aside.

Drain pasta, reserving 2 cups of water. Add snap peas and pasta to saute pan with the carrots and toss to combine. Add reserved water to blender and blend thoroughly. Season with salt, as necessary. Pour the cashew sauce over pasta and toss again. Serve. This makes 6 servings, but we seem to devour it every time I make it.

6 Servings: 585 cal (17g fat, 85g carbs, 25g protein)