Gluten Free Shells with Caramelized Onion Cashew Cream
Looking for a creamy, comforting pasta that’s entirely plant-based and gluten-free? This Gluten Free Shells with Caramelized Onion Cashew Cream recipe ticks all the boxes. It’s rich and satisfying, yet made with wholesome ingredients like roasted vegetables, creamy cashews, and fresh herbs. The Banza shells give it that classic pasta feel while packing in plant-based protein, and the sauce? A total flavor bomb.
Ingredients
- 🌿 For the Roasted Vegetables
- 1 cup mushrooms sliced (cremini or button)
- 1 medium bell pepper chopped (any color)
- 4 cloves garlic peeled and left whole
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 🧅 For the Caramelized Onion Cashew Cream Sauce
- ¾ cup raw cashews soaked for at least 2 hours or boiled for 10 minutes
- 1 large onion thinly sliced
- 1 tablespoon olive oil
- ¾ cup water adjust for consistency
- 2 tablespoons fresh cilantro or parsley, basil, etc.
- 1 tablespoon lemon juice
- 1 tablespoon nutritional yeast optional, for cheesy flavor
- ½ teaspoon salt or to taste
- ¼ teaspoon paprika
- ⅛ teaspoon black pepper
- 🍝 For the Shells & Assembly
- 8 ounces Banza gluten-free shell pasta
- 1 tablespoon olive oil for tossing pasta
- 1 teaspoon lemon juice
- 1 cup fresh spinach roughly chopped
- 1 tablespoon fresh herbs for garnish such as parsley, basil, or chives
Instructions
Step 1: Cook the Gluten-Free Shells
- Bring a large pot of salted water to a boil. Add the Banza shells and cook until al dente—this typically takes 7-8 minutes. Be careful not to overcook as gluten-free pasta can turn mushy. Drain and rinse under cool water to stop cooking and prevent sticking. Set aside.
Step 2: Roast the Veggies
- Preheat your oven to 400°F (200°C). On a baking tray, spread sliced mushrooms, bell peppers, and whole garlic cloves. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes, flipping halfway through, until the veggies are browned and fragrant.
Step 3: Make the Caramelized Onion Cashew Cream
- While the veggies roast, start the sauce. In a skillet, slowly cook thinly sliced onions in olive oil over medium-low heat until deeply golden—about 20 minutes. In a blender, combine soaked cashews, caramelized onions, fresh herbs, water, and your seasonings. Blend until smooth and creamy.