Creamy Mango and Vegetable Pasta


Creamy Mango Pasta Sauce
1 Mango (fresh or tinned in natural juice)
1/4 cup unsalted cashews
1 tblspn lemon juice
1/2 tsp cayenne pepper
1/2 tblspn Extra Virgin Olive Oil (EVOO)

1 tblspn EVOO
1 green capsicum, diced
1 red capsicum, diced
10 button mushrooms, thinly sliced
1 zucchini, thinly sliced
1/2 punnet cherry tomatoes, halved
250g pasta of your choice (I choose wholemeal pasta for added fibre)

Place all pasta sauce ingredients into a food processor or blender;
Pulse until creamy and has turned into a pasta sauce consistency, add more EVOO if too think and add more cashews of too thin;
Boil water into a medium sized saucepan and cook the pasta until just cooked;
Meanwhile, in a fry-pan, saute the capsicums, mushrooms, cherry tomatoes and zucchini in a splash of EVOO and cook until the vegetables have softened slightly (about 5 minutes);
Once pasta and vegetables have cooked, mix together in one pan and add a few tablespoons of the creamy mango sauce;
Serve and enjoy! Don’t forget to #organictransformations so I can see your wonderful, nourishing re-creations!
Add some cooked free-range, organic chicken if you wish, it goes really well with this pasta!
Serves 5-6.

You can store any leftover sauce in an air tight container up to 3 days and it goes perfectly spread over a pizza base instead of tomato paste.

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