Here we’re cooking our pasta in our food warmer - no pot of boiling water required! It’s so easy, and such a great hack. You can use this method with any pasta sauce - just make sure the sauce is wet enough so the dried pasta can soak it all up and cook properly… you’ll be wanting about 2L of liquidy pasta sauce to cook 500g pasta. I’ve also done a tomato spaghetti cooked in the food warmer - you can get that FREE RECIPE by clicking here 😊
Don’t have a Thermomix or Thermo Cooker? Click here for the conventional recipe.
Serves 4
+ dairy free
+ egg free
+ vegan
+ vegetarian
Ingredients
300g raw cashews
2 tsp faux-chicken stock powder (free recipe here) or purchased
50g white miso paste
30g extra-virgin olive oil
2 garlic cloves, peeled
3 tsp flavour bomb salt (recipe in Everyday Thermo Cooking) or 1 tsp fine salt + extra 1 tsp faux-chicken stock powder
1L water
500g soy milk
30g nutritional yeast flakes
500g macaroni pasta
Method
- Place cashews, stock powder, miso, olive oil, garlic, salt, water, soy milk and nutritional yeast flakes in TC bowl, cook for 15 minutes, 100C, speed 1.
- Meanwhile, fill 4.7L food warmer with boiling water, place lid on and set aside to preheat.
- Puree for 1 minute, speed 9.
- Empty water from food warmer, then add in macaroni. Pour over cashew mixture, stir to combine. Place lid on top and set aside for exactly 30 minutes.
- Remove lid and give the pasta a really good stir – it should be cooked perfectly, but if not replace the lid and let it sit for a further 5 minutes.
Serve immediately, but will happily sit in the food warmer for up to an hour once cooked. My favourite way to enjoy is actually to transfer to a container after step 5 and get it straight in the fridge, then over the next couple of days fry up a serving over medium heat – not just reheating, ensure to get lots of golden caramelization on the pasta from the frying! It’s pretty addictive served this way, and I promised no one will notice the dairy is missing. Enjoy! Hope you love it as much as I do ❤️️
