Creamy Mustard Tarragon Pasta

Creamy Mustard Tarragon Pasta

This pasta is creamy, bright flavored and extrememely satisfying. Tarragon and Mustard pair so well in this dish and with the creminess of the cashews. It makes a wondeful lunch or dinner. For a heartier meal add some plant protein in the form of vegan chicken or roasted veggies.

Serves 4

---

Ingredients

16 oz (454g) Pasta (any shape)
3 cloves of Garlic minced
1 1/2 (23ml) Tbsp Oil
1/2 cup (50g) grated Vegan Parmesan
1 Tbsp (15g) fresh Tarragon chopped
1 Tbsp (15g) fresh Parsley chopped
1 cup (236ml) reserved Pasta Water
1/2 cup (70g) raw Cashews soaked
1/2 Tbsp (7.5g) Miso Paste
1 1/2 (23g) Tbsp English or Dijon Mustard
3/4 cup (177ml) Water
Salt & Pepper to taste

Directions

1. Soak the cashews in enough hot water to cover them for 30 minutes. Drain, rinse and add them to a blender along with the 3/4 cup water, miso paste, mustard, salt & pepper to taste. Blend until completely creamy. Add in 1/2 of the tarragon and give a quick pulse. Set the cream aside.

2. Cook the pasta according to package directions. While the pasta cooks, heat the oil in a large pan on medium low heat. Sauté the garlic for a minute or two or until fragrant.

3. Add in the cooked pasta and toss with the oil and garlic. Pour over the cream sauce and mix well. Add in the reserved pasta water, grated parmesan, chopped parsley and remaining tarragon and mix well.

4. Allow the pasta to heat through for 3-5 minutes before serving.