Quinoa Spaghetti, Edamame and Peas in Cashew Cream Sauce

This was my first attempt at a totally vegan meal. I have to say, it was really delicious. It was fun to make something different and creative. Who knew that cashews could make an amazing cream sauce for pasta? Add sauteed onions, edamame and peas and it was a great, totally filling meal. Only tip that I learned making this is to add the cream sauce to the sauteed onions at the last minute and then immediately toss the pasta with the sauce. I had to let the onion cashew mixture sit for about 10 minutes while I left to pick up Jack from Hebrew school and the sauce thickened, very fast.  Still amazingly delish though. 

This came from Lisa Dawn's blog Lisa's Project: Vegan. Thanks Lisa Dawn for a great new dinner idea!!

Ingredients:

Cashew Cream Sauce
1 cup raw cashews
1 extra virgin olive oil
1 water
1 tsp salt
1 tsp nutmeg
2 tsp fresh lemon juice

1 small onion
1/2 bag frozen peas
1/2 bag frozen edamame
4 cups (cooked) quinoa spaghetti

Preparation:

Boil pasta in well salted water. When it is almost done, add the frozen peas and edamame so they can thaw in the boiling water. While this is happening, put the cashews into the blender and process them until fine. Then add oil, water, salt, nutmeg and lemon juice and process.

In the meantime, saute an onion in a other pan until translucent. It only takes a few minutes. Pour the cashew cream sauce over the onions. Drain the pasta, peas and edamame and add into the pan and toss around so all of the pasta is coated with sauce.