This is Winter comfort food at its finest.
If you are short on time, you can easily just make the sauce and use it as a regular pasta stir through.
The recipe serves 2, and takes around 30 minutes to make.
You can also watch the video for the recipe here on my IGTV channel.
1 cup raw cashews, soaked for at least 2 hours, drained and rinsed
2 tsp nutritional yeast
1 tsp dried sage leaves
1/2 tsp crushed garlic
Juice of 1 lemon
1/2 cup filtered water
Salt and pepper to taste
1 TBS olive oil
4 potatoes, peeled and either spiralised or julienne grated
Fresh parsely to garnish
Place the cashews, yeast, sage, garlic, lemon juice, water, olive oil, and salt in a high powered blender and gradually turn to high until silky smooth.
Boil the potato pasta for around 4 minutes, and then lightly pan-fry.
Transfer to a bowl and stir through the sauce. Garnish with fresh parsley and cracked black pepper.