Creamy Nduja Pasta
Creamy Nduja Pasta
Nduja (pronounced en-doo-ya) is an Italian Smoky and Spicy Pork Sausage that comes from the region of Calabria. My first taste of it was actually a Vegan version that I had on a recent trip to Portugal. This Deliciously creamy pasta is a Veganized recreation of a dish by Emilie Pullar (@theburntbuttertable). I made a vegan version of Nduja made from Vegan Sopressata Sausage and a few other ingredients adapted from a recipe by Emma Laperruque. The Nduja has a wonderful smokiness and spice to it which is mellowed by the cashew cream in this pasta dish. The pasta comes together in under 15 minutes (make the Nduja & Cashew Cream ahead of time and keep them in the fridge.)
Serves 2
Ingredients
7 oz (200g) Wide Pasta like Pappardelle
3 heaping Tbsp (50 g) of Vegan Nduja
3 Tbsp (45 g) Vegan Butter
3/4 cup (177 ml) Cashew Cream
1 cup (60g) finely grated Vegan Parmesan
1/2 cup (118 ml) reserved Pasta Water
Pepper to taste
chopped Parsley to garnish
Vegan Nduja (watch how to make it here)
1 cup (130 g) chopped Vegan Sopressata Sausage I used Renegade Foods You can sub a vegan Chorizo (the flavor will be a little different but good)
7-8 chopped Sun Dried Tomatoes rehydrated if not in oil
2 1/2 Tbsp (37 g) chopped Calabrian Chili Peppers
2 Tbsp (30 g) Tomato Paste
3-4 Tbsp (45 -60 g) good Olive Oil
Cashew Cream
1/2 cup (70 g) Raw Cashews
1/2 cup (118 ml) Water
1 Tbsp (15 g) Mellow Miso Paste ( I use Cold Mountain )
Salt & Pepper to taste
Soak the cashews in enough hot water to cover them for 30 minutes. Drain & Rinse.
Blend the soaked cashews along with the miso paste, salt, pepper & water until completely creamy. Add more water as needed to achieve a cream like consistency.
Directions
1. Cook the pasta according to package directions. Once the pasta goes into the boiling water start the sauce.
2. Make the sauce by melting the butter in a large skillet on medium low heat. Add in the vegan nduja and mix well. Allow the mixture to cook for a couple of minutes while stirring.
3. Add in the cashew cream and mix together. Add in the grated parmesan stir as it melts into the sauce. Add the pasta water as needed to thin the sauce.
4. Add the cooked pasta to the skillet and toss until well coated. Add fresh chopped parsley and serve immediately.
