1 lb. uncooked penne pasta
2 teaspoon vegetable oil
1 small onion, finely chopped
1 teaspoon finely grated ginger root
1 clove garlic, minced
Freshly ground pepper to taste
1/2 cup cashew butter
1 1/2 cups vegetable stock, soy milk or water
1 tablespoon soy sauce
1 teaspoon lemon juice
1/4 teaspoon salt or to taste
Prepare penne according to package directions. Drain.
Meanwhile, in a 12 skillet, heat oil over medium heat. Add onion and sauté until crisp-tender. Stir in ginger and garlic. Continue to sauté until onion is tender. Stir in pepper and sauté briefly.
Reduce heat to low. Stir in cashew butter. Gradually stir in stock, soymilk or water, Stirring constantly. Add soy sauce and lemon juice, Stirring frequently until sauce thickens, about 5 min. (If sauce is too thick, add a little more stock, soymilk or water.) Season with salt.
Serve sauce with hot penne. Toss to coat.
Cashew butter is like peanut butter, but is made of puréed cashews.
This sauce freezes well up to six months. Freeze it in an airtight container, thaw it in the refrigerator, and reheat it in a saucepan over medium-low heat. stirring constantly. We put this creamy, rich-tasting sauce over pasta, but you can try it over grains and raw or cooked vegetables.
PER SERVING: 174 CALORIES; 5G PROTEIN; 9G FAT; 19G CARBOHYDRATE; 0 CHOLESTEROL; 181MG SODIUM; 1G FIBER