Creamy pasta dishes are my absolute favourite. I stopped eating dairy as I found it massively impacted on my acne and eczema, but cashew cream is so easy to make and I love the taste.
Tarragon is an often overlooked herb. You can chop it and use it fresh in this recipe or stir in dried. The high concentration of Vitamin A and potassium helps to improve the skin and being high in folates and various antioxidants, it helps to increase the natural oils in the body.
Chestnuts meanwhile contain certain essential nutrients such as potassium, zinc, B vitamins and vitamin E. Moreover, they remove toxins from the body that can damage your hair and skin.
INGREDIENTS (for 2)
150g gluten free penne
50g cashews (soaked in boiling water)
2 tbsp nutritional yeast
1 tsp apple cider vinegar
1 tsp tarragon
2 small red onions (finely chopped)
2 cloves garlic (crushed)
180g chestnuts (I used these)
Juice of half a lemon
Pinch of two of salt
Boil a pan of water and add the penne
Saute two red onions in olive oil in a pan for 5 - 8 mins until soft
Add the chestnuts, mushrooms and garlic to the pan
Cover the cashews in boiling water to soak (half an hour to soften)
Add nutritional yeast, vinegar and salt to the cashews and blitz in a nutribullet until creamy
Pour the cream over the chestnuts in the pan, squeeze in the lemon, season with salt and warm
Drain the pasta and stir the creamy chestnuts through
Garnish with dried tarragon