Creamy Cashew Sambal with Gluten-Free Spaghetti2016-10-21
Chef Alex Marquez creates this intriguingly spiced gluten-free and vegetarian pasta, using cashews to help develop a creamy sauce. Crunchy pan-fried Brussels sprouts and piquant fresh mint finish this lively dish.
Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
In a large saute pan, warm some oil and saute the ginger and garlic until the garlic begins to brown. Add the cashews and stir. Pour in the wine and let it reduce. Stir in the cream, season with salt and pepper, and let it simmer for 5 minutes. Stir in the sambal paste.
Working in batches, puree the sauce mixture and pass it through a strainer, discarding the solids. Set the sambal sauce aside.
For each serving, to order: Heat some oil in a pan and pan-fry 5 sprout quarters until browned and crispy. Remove to a paper towel to drain.
Reheat about 1 cup pasta in simmering water. Drain and add it to a pan with some of the sambal sauce. Toss them together with a pinch of mint and plate.
Garnish with another pinch of mint, 2 tsp Parmesan, and the fried sprouts.
- 3 lb. Barilla Gluten-Free Spaghetti
- Olive oil, as needed
- 1 Tbsp. peeled, minced fresh ginger
- 10 cloves garlic
- 4 1/2 oz. blanched unsalted cashews
- 2 cups white wine
- 1 1/2 cups heavy cream
- Salt and pepper
- 9 Tbsp. sambal chili paste
- 120 leaves fresh mint, julienned
- 30 Brussels sprouts, quartered
- 1 cup grated Parmesan cheese
Chef Recommended Cuts
- Gluten Free Fettucine
- Gluten Free Spaghetti
- Whole Grain Spaghetti
This information is per serving.