CRISPY PASTA salad with a Coconut Cashew Sun Dried Tomato dip for meatless Monda…
CRISPY PASTA salad with a Coconut Cashew Sun Dried Tomato dip for meatless Monday! I used a similar method to my Pasta Fries and baked the pasta after I cooked it…GAME CHANGER! I did half black bean and half chickpea pasta. Tossed with some arugula, micro greens, roasted mushrooms, sun dried tomatoes, avo and hemp seeds. Posting recipes below! I’m headed to see my cousin later who’s visiting from St. John and cannot wait! Happy Monday loves!
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Deets: for the pasta, cook al dente, toss with oil and spices and bake for about 15-20 minutes spread out on parchment paper at 400. For the sauce: blend together 1/4 Cup sun dried tomatoes (I used ones in oil), 1 Cup full fat coconut milk, 1/3 Cup cashews, 2 cloves roasted garlic, salt and pepper to taste. •
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