Spaghetti Red Quinoa "Bolognese" with Cashew Cream
This is a vegan version of spaghetti "Bolognese" made with quinoa. It's rich in the taste but also healthier for the body! The cashew cream topping adds an extra richness.
Prep Time15 minutesmins
Cook Time1 hourhr
Inactive Time (Soaking Cashews)4 hourshrs
Total Time5 hourshrs15 minutesmins
Course: Entree, Lunch, Dinner
Cuisine: Italian Inspired, Vegan
Servings: 4people
Author: Plant-Based Matters
Ingredients
Basic Cashew Cream
2cupsraw unsalted cashews
3cupswater(for soaking)
1 1/2cupcold water
2tbspfreshly squeezed lemon juice
2tbspnutritional yeast
1tspsalt
Red Quinoa* This makes about 3 cups but use only 2 cups for the recipe
1cupdry red quinoa
1 1/2cupwater
1tspextra virgin olive oil
3/4tspsalt
1/2tspgarlic powder
The Rest
1poundspaghetti
2tbspextra virgin olive oil
4clovesgarlicminced
1cupdiced yellow onion
1/2cupdry red wine
24ozpassata
1tspdried oregano
1tspsalt
1/2tspblack pepper
2cupscooked red quinoa(see the above)
cashew cream(see the above)
1tbspminced parsley
Instructions
Basic Cashew Cream
Soak raw cashews for 4-6 hours. Drain well.
In a high-speed blender, combine soaked cashews, cold water, lemon juice, nutritional yeast, and salt. Start blending at the low speed then increase the speed little by little. Blend until creamy and smooth (about 1 minute.) Set aside.
Red Quinoa
Start making quinoa. Place dry quinoa in a fine-mesh colander. Rinse well under running water. Drain well.
In a medium size pot, combine quinoa, water, extra virgin olive oil, salt and garlic powder then give a quick stir. Cover the pot and bring it to boil over high heat, then reduced it down to medium low. Cook for 15-20 minutes until liquid is absorbed. Remove from the heat and let it stand for 5 minutes. Fluff with a fork and set aside.
The Rest
Start boiling water in a large pot for cooking spaghetti.
Meanwhile, heat up a frying pan at medium high, pour extra virgin olive oil then cook garlic for 1-2 minutes. Add onion and cook for 2-3 minutes.
Next, add dry red wine and let the alcohol evaporate.
Reduce the heat to medium low. Add passata and dried oregano then season with salt and black pepper. Let it simmer until spaghetti is done (about 8-10 minutes.)
Start cooking spaghetti in salted water for 8-10 minutes.
In the last 2 minutes of cooking spaghetti, add 2 cups cooked quinoa to the sauce. Stir gently.
Once the spaghetti is done, drain and transfer to the sauce. Give a quick toss.
Serve with a desired amount of the cashew cream and minced parsley on top.
Notes
Use as much or as little as cashew cream as you like. Refrigerate or freeze the remaining.