I got this idea when I saw a recipe for cashew cheese on a website called Choosing Raw. I am not a raw food-ist, nor do I think I could ever be, but I love some of the ideas from raw food kitchens.

This recipe uses spaghetti squash as “pasta” but if that’s a little far out for you feel free to substitute your favorite pasta.  The use of spaghetti squash does keep the calorie count down, which is nice since the cashew “cheese” is rather high in calories (but don’t be scared, the overall nutritional value of this dish is awesome…lean protein, healthy fats, good carbs.  It’s all here!).

I want to work on taking better food photos in the future, and went out today to get some new plates and placemats to use as props for my culinary creations.  My boyfriend is going to let me use his better camera and my friend and I went out today and took pictures of the fall colors as a “warm-up” to get my photography juices flowing.  So hopefully in the near future, expect some great food pictures!

This recipe takes a little planning ahead, in that the cashews that make the “Alfredo” sauce need to soak for 3-4 hours, and that the squash needs to cook for 1 hour and

then cool.  However the “hands on” time for this recipe is minimal, so you won’t be slaving away in the kitchen for hours on end.

Pasta Primavera with Chicken and “Alfredo” Sauce

Ingredients

1 spaghetti squash (or pasta of your choice)

2 tbl olive oil

3-4 cloves garlic, crushed

1/2 yellow onion, sliced

2 medium heads broccoli, cut into florets

1 red bell pepper, sliced into strips

2 boneless, skinless, chicken breasts, sliced into strips

1/2 cup Italian parsley, chopped

Italian seasonings of choice (oregano, basil, etc.)

salt and pepper to taste

For the “Alfredo” sauce:

1 cup cashews, soaked for 3-4 hours

3/4 cup fresh basil

1 tsp white miso

1/2 tbl Umeboshi vinegar

1/2 tbl lemon juice

dash of salt

Added water for creamy consistency

Instructions:

1.) Heat oven to 375 degrees.

2.) Prick the skin of the spaghetti squash with a fork several times.  Place whole squash in oven on rack.  Bake for about an hour.  Remove and let cool before cutting the squash in quarters, removing seeds, and scraping out the flesh to use as pasta.  Be careful not to do this when the squash is too hot or risk burns!

3.) Meanwhile, drain and rinse cashews that have been soaking.  Add to food processor or blender along with all ingredients except basil.  Blend to smooth consistency and add water as needed to reach desired consistency.  Add basil in the end and pulse to distribute.

Cashew “Alfredo” Sauce

4.) Heat olive oil over medium heat.  Add onion and saute for several minutes.  Now add pepper, garlic, seasonings and chicken.  Add a little salt, stir and cover.  The salt will release some water from the food to steam it.  Keep checking every so often and stirring.  When the chicken is cooked through and the vegetables are soft add parsley and cook for about another minute.  Adjust seasonings.

4.) Now your three main ingredients (squash “pasta,” veggie mixture, and sauce should be prepared).  Simply pile them on a plate or in a bowl, mix them up and enjoy!  I kept the three things separate in my fridge and whenever I wanted leftovers I just mixed them all together.

All Three Ingredients Combined for My Lunch

I hope you enjoy!