Steemit-Ironchef - Recycling leftovers ~ Colorful Cheezey Pasta

Some of you may have seen my this week's entry for the Steemit Ironchef Challenge. I made a lasagna filled with purple and savoy cabbage and a cheezy sauce made of chestnuts and cashews. Here is the link to the actual post: Purple-Green Lasagna. Because I didn't make it with an already tested recipe at hand ,I left over a lot of the sauce. I thought it could be a perfect too for any kind of pasta. So cooking the next day was quick and easy and that's what I made:

I cooked two sorts of pasta (because I had only a little amount of every kind in the kitchen cabinet) until al dente. I cut four big carrots, a broccoli and a few oyster mushrooms in bite sized pieces and stirfried them together with a chopped glove of garlic for a few minutes in a little amount of salted water. I didn't want to use oil because the sauce was heavy enough already. I like my veggies al dente as well to safe as much vitamins as possible and because I jut don't like them too mushy! They have to be crispy and brilliant in color!

These were the ingredients for the sauce: already cooked chestnuts, raw cashews, onions, garlic, salt, white pepper, nutmeg and nutritional yeast.

I cooked the nuts in a plant milk until soft, mixed very finely and seasoned with the spices.

When the pasta and the vegetables were ready cooked, I just mixed them with the chestnut-cashew-cheezey sauce, seasoned with salt and pepper and ready to serve was a delicious healthy, filling and satisfying dish.

After I took the photos, I figured that it was even more delicious when I sprinkled some sunflower seeds on top of the pasta. Sooo yummy!

I wish you steemit guys an amazing weekend! I am going to see my sister. She is celebrating her 40th birthday with a huge party. 🎉 🥂🍾