You should know that I used to be addicted to pasta. As someone who used to drink men under the table, under the floorboards, I know a bit about compulsion, about the need to feel anesthetized. To be here, but not really, and you know how it is. It got to a point where I went through several boxes of pasta a week. I’d have a pesto pasta for lunch and gnocchi for dinner, and I’d only post a photo of a kale salad or green smoothie, but you know all about that faux Insta life–it’s proliferated all over the internet to a point where one could call it a disease.
When my doctor and nutritionist broke the news, that even after these nine months of living gluten-free I can never eat like I had before, I was practically catatonic. I kept asking how did this happen? How did I allow myself to get to this place? How had I substituted a glass of red wine for a seemingly demure plate of cacio e pepe? Had I been asleep for the bulk of my waking life to only wake to a smack in the face? When I learned that I could only have gluten OR dairy once a week, that pasta would soon be relegated to an occasion meal, it took a while to accept this. It took a good two weeks to overcome my withdrawal from gluten.
Even now, even when there are so many terrific gluten-free pasta options (I found Bioitalia while I was in Spain and I’m hooked), I have to be careful. Because I’m swapping out gluten for rice, potato and other starches, which are fine in moderation but don’t for a healthy, balanced diet make. And I’ve got this thing for developing unhealthy attachments to specific foods (Exhibits A, B, C: pasta, avocados, chickpeas–all of which required individually-deployed fatwas). So know that when I post a pasta recipe it better be a DAMN GOOD ONE because I can’t have it for another week or two.
You should know that cashew/almond cream is the best thing to have entered my life since Cup4Cup flour. The combination yields the creamy texture and taste of heavy cream without the bloat and the sickening full feeling that invariably happens when you feast on any dairy-rich dish.
Trust me on this.
Part of me wishes I’d never found this recipe because now I have leftovers in the fridge that I can’t touch until the end of the week. DO YOU UNDERSTAND THE GLUTEN STRUGGLE? It’s real, friends. Real.
INGREDIENTS: Recipe from The Oh She Glows Cookbook, with modifications
1/2 cup roasted unsalted cashews (soaked for 2 hours, or overnight)
1/2 cup unsweetened, unflavored almond milk
9 ounces uncooked gluten-free pasta (basically 3/4 of a package)
1 tsp olive oil
1 small shallot, diced
2 cloves garlic, minced
1 1/2 cups canned crushed tomatoes, drained (I use San Marzano)
1/2 cup sundried tomatoes, chopped
3 handfuls baby kale
1 cup packed fresh basil, finely chopped
2-3 tbsp tomato paste
2 tsp dried oregano
1/2 tsp sea salt
1/2 tsp black pepper
Start by soaking the cashews. Place the cashews in a bowl and add enough water to cover. Soak for at least 2 hours, or overnight. Drain and rinse. Blitz the nuts and almond milk in a high-speed blender until smooth and creamy (approximately 1 minute). Set aside.
Boil water and cook pasta according to instructions on package.
In a large pan, heat oil over medium heat. Saute onions and garlic for 5-10 minutes, until translucent. Add tomatoes and kale and continue cooking for 7-10 minutes over medium-high heat, until the kale is wilted.
Stir in the cashew cream, basil, tomato paste, oregano, salt, and pepper, and cook for another 5-10 minutes, or until heated through.
Drain the pasta (reserving 1/4 cup of the pasta water) and add it to the sauce. Add the reserve pasta water, and stir to combine well, cooking for a few minutes until heated through.