Pasta with Basil and Cashew Nuts for Vegans, and Pasta with Egg and Fresh Cream for everybody!!

  

Pasta - 1st Recipe Variation

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     Pasta - 2nd Recipe Variation

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These two recipes were first published in January 2011 in my previous blog that I had in wordpress.  I decided to include them in Dream of Cakes as well, because I trully find them delicious and very easy to make.

Give them a try, I am sure you will like both versions.

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I have a lot of friends who are vegans, so many times I make variations in my traditional recipes, in order to create dishes that they can eat. These two recipes take only 15-20 minutes to be prepared and they are both equally delicious. For the vegan variation you can omit the cheese on top or you can add a vegan cheese.

Ingredients – Vegan Recipe

Ingredients - Non Vegan Recipe

The difference between the first recipe and the second lays between two ingredients: egg and fresh cream. (Cheese was included in both recipes).

The first step is to cook pasta in a casserole of boiling water. Do not forget to add salt and vegetable stock in the water. Regarding the pasta cooking time, I suggest you always read the written instructions which you can find on the pasta package.

Chopped Basil and Garlic

Extra Virgin Olive Oil and Cashew Nuts
Extra Virgin Olive Oil, Cashew Nuts, Garlic, Basil and Parsley.

At this stage is where the 1st Recipe (Vegan) is almost ready. All you have to do is add the pasta to the saucepan, stir it until all ingredients combine and serve; with or without cheese on top!

2nd Pasta Recipe Variation

If you decide that you wish to have the 2nd Pasta Variation then all you have to do, is to combine the fresh cream and egg and then add them to the pasta, which was first combined with the cashew nuts and the other ingredients.

The pasta is ready to be served. Enjoy…!

Below you can find the full recipes.

Pasta with Basil and Cashew Nuts for Vegans, and
Pasta with Egg and Fresh Cream for everybody!!
Ingredients
350gr dried pasta, or
700gr fresh pasta
80gr raw cashew nuts
2-3 garlic cloves, crushed
20gr fresh parsley, chopped
25 basil leaves, chopped
3 tbsp Greek extra virgin olive oil
1 vegetable stock
150gr veggan cheese
Salt
Black Pepper


And For the 2nd Variation add
170ml Fresh Cream
1 egg
80gr halloumi cheese, graded
70gr ladotiri cheese, graded

Preparation Method

1) Cook pasta in a casserole of boiling water, (adding the vegetable stock and one tablespoon of salt while boiling), allowing 5-6 minutes for fresh pasta or 10-12 minutes for dried pasta, or until it is cooked through, but still has a ΄bite’. Drain the pasta thoroughly in a colander.

2) In a saucepan add olive oil, cashew nuts and cook for 1 minute; add garlic, basil and parsley and cook for another 30 seconds.

a) 3) If you decide to have the vegan variation transfer the pasta to the saucepan and stir all ingredients until combined.

4) Season with black pepper to taste.

5) Serve hot with graded halloumi and ladotiri cheese on top.

b) 3) If you decide to have the 2nd variation beat together the egg and fresh cream.

4) Transfer the pasta to the saucepan and then add the egg mixture; stir all ingredients until combined.

5) Season with black pepper to taste.

6) Transfer pasta to a serving plate and serve with the graded halloumi and ladotiri cheese or vegan cheese.