Smooth and Creamy Pasta with Smokey Paprika Almonds
Serves: 2
  • ½ cup cashews
  • 200g (or thereabouts) gluten-free spagetti
  • 2 Tablespoons nutritional yeast
  • Dash of olive oil
  • Salt and pepper
  • 1 cup frozen peas
  • 4 mushrooms (decent size - mine were about 4cm in diameter), sliced thinly
  • 2 Tablespoons flaked almonds
  • Smokey paprika (to taste - about ¼ teaspoon)
  1. Soak your cashews in water for up to 8 hours (the longer you soak them, the creamier your sauce will be). They should puff up to about twice the size.
  2. Drain this water, and then place the cashews in the blender with 1 cup water, the nutritional yeast, salt and pepper and blend until it forms a creamy sauce. Set aside.
  3. Set aside and cook your pasta according to packet directions.
  4. While the pasta is cooking, place your almonds and paprika in a dry frypan (no oil) and fry lightly for a few moments - once you can smell the paprika, take them off the heat and set aside.
  5. When the pasta is about half way through, heat a frypan with a dash of olive oil.
  6. Once the pan is super hot - add your sliced mushrooms and cook for about 30 seconds (just so they have enough time to brown but not cook) and then add your frozen peas.
  7. Fry for about 4-5 minutes.
  8. By this time your pasta should be done. Drain your pasta.
  9. Add your sauce to the frypan with the peas and mushrooms and then add your pasta - cook for about 2-3 minutes until the sauce is heated through and everything is combined.
  10. Top with your almond mix and season well with salt and pepper to taste
Recipe by Robyn Birkin | Infertility Life Coach and Mind Body Practitioner at