Vegan and Affordable “Seafood” Pasta with Creamy Cheese
Ingredients
- 180-200 g of pasta we prefer linguine
- 1-2 tbsp. olive oil
- 3 cloves of garlic
- 1-2 tbsp. dill seeds
For the creamy "cheese"
- 100 g of unsalted cashews that you soak overnight when soaked, the quantity becomes almost double
- 2 tbsp water
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 clove of garlic
For the “seafood”
- 2 large carrots
- 3 sheets of nori seaweed
- 12 tbsp soy sauce
- 9 tbsp olive oil
Instructions
For the creamy "cheese"
- The day before you prepare your pasta: place the cashews in a bowl of water to soak overnight and the next day throw away this water. Soaked cashews give you almost double the amount of “dried” ones.
- In a blender, place the soaked cashews, 1 tbsp. olive oil, 1 clove of garlic, 1 tbsp. soy sauce, 2 tbsp. water, and blend. If you see that it needs a little water, add it little by little until it becomes creamy (but not completely watery) and blend again.
For the “seafood”
- The day before you prep your pasta: peel the carrots as you see in the photos. If they are organic, wash them and leave their skin on.
- In a medium-sized Tupperware-style container, place a nori sheet with 2 tbsp. soy sauce and the carrot peels. Pour 2-3 tbsp. olive oil, cover with a nori sheet, add 2 tbsp. soy sauce, close and shake it to mix the flavors well. Leave it in the fridge for 24 hours to marinate.
- The next day: place the contents of your marinade in an oven tray, add (if you have) a little bot of kombu cut into strips, 2-3 tbsp. olive oil, 2-3 tbsp. soy sauce, cover with a new nori sheet, add 2-3 tbsp soy sauce, 2-3 tbsp olive oil, and cook in a preheated oven at 150°C/302°F for about 1 hour or at 170°C/ 338°F for about 45 minutes. Keep in mind the exact cooking time depends on your oven, so pay attention to not overcook your “seafood”. You want the carrots to be very soft but not burnt.
For the pasta
- Boil the pasta (we use linguine) and stop its cooking a few minutes before it’s ready because you will continue cooking it in the pan.
- In a pan, put 1-2 tbsp. olive oil to sauté 3 garlic cloves, and add the creamy cheese along with 4-5 tbsp. from the water in which the pasta was boiled. Mix, add 1 tbsp. dill seeds, add the pasta and mix again. Cook for a few more minutes until your pasta is ready.
- Add your “seafood”, some soy sauce, black pepper and mix everything.
- Serve with a few dill seeds.