This different take on a pasta dish includes hearty root vegetables and a creamy sauce with a "fish friendly" taste of the sea.
- 2 cups finely chopped celery root
- 1 cup finely chopped parsnip
- 1/2 red pepper, finely chopped
- 1/2 tsp grated lemon peel
- 1 tsp paprika
- 1 tbsp tomato paste
- 1 3/4 cup soy milk
- 1 1/2 cup soy or cashew cream*
- 1 cup vegetable broth
- 3-4 tbsp chopped fresh dill
- 2 tbsp Cavi-art
Makes 5-6 servings
Sautee the chopped celery roots and parsnips in oil on low heat. Add red pepper after a few minutes. When the vegetables starts to soften add paprika and the lemon peel. After a few minutes add tomato paste, broth, soymilk and cream (the cashew cream will thicken when heated).
Let simmer then add a few spoonful of your favorite Cavi-art, serve over pasta.
*You can make cashew cream by mixing raw, soaked cashew nuts with water or vegetable broth in a blender on high speed. Add the amount of liquid according to the thickness you like the cream to have.