OK, so I know I probably say this every week, but I’m SO
excited to share a yummy new recipe with you! It thrills me you keep coming
back for more. Thank you!! Before I get to today’s recipe, I’m itching to share
with you some big news.
On social media, you may have seen I’ve completely jumped
head, heart, and soul on the gardening bandwagon (even though I have no idea
what I’m doing). My very first purchase this spring was a plant for inside. I
read lemon trees have a beautiful scent, do well indoors, and are great for
improving the air quality in your home. Plus, I LOVE lemons.
After being shipped
and transplanted into a pot, and dropping a lot of leaves, Meyer – my
lemon tree pet, has produced its first flower!!!
OK, it was a couple of weeks
ago but I just downloaded the picture now, and I’m such a happy, proud Mama I
had to share.
Thanks for giving me the opportunity to share my plant-pet
with you. If you have any gardening tips for me, please do share. I need all
the help I can get. Now onto today’s
The flavorful, creamy, nutty Asian inspired cashew sauce
with the stir-fried tempeh, peppers, and onions, along with the chewy pasta and
fresh pop of peas is such a culinary treat. This recipe is a great change up
from the traditional weeknight pasta recipes. When you’re looking to explore
new flavors to keep your taste buds dancing this recipe is the one to try.
Sample some of the homemade sauce on the back of a spoon when you’re making the
dish; it’s so tasty!
The Gluten-Free Cashew Tempeh Pasta recipe makes a hearty
sized serving. My family of four had plenty of leftovers for lunches, and I have
to admit I thought it was pretty darn tasty cold out of the fridge by the fork
full as well. As a parent, it makes me giddy to have enough for leftovers,
making lunches a breeze. One less meal to prepare is such a blessing in my
Please enjoy, and accept my heartfelt gratitude for joining
me! I love the connection food brings us all.
- 1 cup cashews, toasted divided into ¾ cup + ¼ cup
- 5 cloves garlic, minced and divided in half
- ¼ cup gluten-free soy sauce
- ¼ cup rice wine vinegar
- 2 tsp. tabasco sauce or hot sauce (I used Sweet & Spicy
- 1 Tbsp. brown sugar
- 1 Tbsp. toasted sesame oil
- 2 Tbsp. coconut oil
- 1 package (8oz/227g) gluten-free tempeh, diced small
- ½ onion, diced small
- 1 red bell pepper, diced small
- 1 package (approximately 12oz/340g) gluten free pasta
- 1 cup frozen peas
- ¼ cup cilantro, chopped
To toast raw cashews preheat oven to 350F. Spread cashews
out evenly on a baking sheet. Bake cashews for 8 minutes or until they become
To a high powered blender add ¾ cup of toasted cashews,
reserving the other ¼ cup of toasted cashews for a garnish. Add half of the
minced garlic, soy sauce, rice wine vinegar, tabasco sauce, brown sugar, and
toasted sesame oil. Blend on high for 1 minute or until cashews are completely
blended up and smooth. Set sauce aside.
Start to bring a large pot of water with a pinch of salt to
Meanwhile, in a large skillet melt coconut oil over medium
heat. Add diced tempeh, onions and peppers, and cook for 8 minutes. Add minced
garlic and continue to cook for 1 minute. When finished cooking remove from
heat and set aside until pasta is ready.
Boil gluten-free pasta according to package instructions.
When there is 5 minutes of cook time remaining add frozen peas to the boiling
pasta water. When the pasta has finished cooking and is al dente, drain.
In the large pasta pot add the cashew sauce, pasta and peas,
along with the stir-fried tempeh, peppers and onions. Stir to evenly coat all
ingredients in sauce. Heat until warmed through.
Garnish with cilantro, and remaining ¼ cup toasted cashews
broken into small pieces. Serve immediately.