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Quinoa Pasta with Artichoke Hearts, Ground Hazelnuts, Smoked Tofu, and Lemon Cream

March 8, 2011

After the great success of the earlier Vegalicious recipe, I decided to try another one, although I had to make do with what I had.

I couldn’t find any cannelloni, so I just picked up some quinoa pasta, and decided to toss what would have been the cannelloni stuffing with the pasta.

So, I G ground up some hazelnuts, which I mixed with one block’s worth of crumbled smoked tofu, lemon juice, chopped artichoke hearts, and salt. I then cooked about 6 large servings of pasta (again, I was aiming for lots of leftovers!), and tossed the tofu mixture with about 2/3 of the cooked pasta, and kept it on low heat.

For the sauce (which I think I will make again and again, and so I will eventually have a more precise recipe to share), I ground up about 2/3 C of raw cashews in our coffee grinder, and added it in to about 1 ½ C warm water. I then used my immersion blender to turn it into cashew milk, and blended in a vegetable bouillon cube.

I then put the cashew mixture in a pot and turned it up to medium heat—I added in a tiny bit of cornstarch, some more water, some lemon juice, and a little salt and pepper. After a bit of whisking, it thickened up a lot—so I added in even more water to get the right consistency.

We ate the hazelnut artichoke pasta with the sauce on top, alongside some roasted red cabbage—and we had lots of leftovers!

The whole thing was delicious—the ground hazelnuts cover the pasta, and add a sweet earthiness as well as texture. The artichoke hearts I used were very mild, but went well with the lemon and hazelnuts.

And the sauce! The sauce was wonderful. If you want to make a delicious, vegan, wheat- and soy-free white sauce, ground cashews are the way to go. It’s also nice for those of us who don’t have food processors. I promise that I’ll do some experimenting to come up with the perfect “basic” recipe.

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4 Comments leave one →
  1. March 8, 2011 1:31 pm

    That sounds so wonderful! I love nut based pasta sauces.

  2. Stephanie permalink
    March 8, 2011 2:44 pm

    I love your method here, for the cashews!

  3. March 10, 2011 8:35 pm

    I love the method too! This meal sounds fantastic and I can’t wait to try it.

    • March 11, 2011 8:19 am

      It was super delicious, but not very pretty. Maybe you could find some stuffing-pasta to put the hazelnut mixture into?

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