Ok so I try to avoid eating processed foods but this little Italian shop opened next to us and I asked if they made gluten free…”Si señora, we make it all”. Ok So a few days later I went back for my order and got the most luscious pasta. Once in a great while, I will treat my healed gut to this yummy treat. It was made with rice flour and avoiding this ingredient has been a challenge for me but I do try. This dish can also be made using zucchini noodles which are just as yummy.
The sauce is made from my Basil Cashew Ricotta Cheese recipe. It is rather simple. The only thing that can be an issue is that you have to soak the cashews for at least 4 hours in water, drain them and rinse before using them. Then put them in a food processor with garlic, oil, salt, fresh basil and some red peppers. This is the base for it and is so creamy just like Alfredo Sauce! I always make a huge jar of this and freeze it in individual serving sizes.
I decided that on this rainy day, Italian food looked good. I searched my small fridge in the boat and took out some chicken thighs to defrost. I had pre-made a batch of condiments before I came on board our boat since I wasn’t sure I could find some of the ingredients while touring the canals of the Netherlands and Belgium. I prepared homemade Chipotle Chili Spread, Spicy Catsup, Basil Cashew Ricotta Cheese, Foolproof Mayo, B & B Pesto and several spices: Crazy Curry, Belle Italian, Cick’n Chick’n Seasoning.
With the handful of spices and fresh basil, I set to work! This dish became a regular for us and my husband LOVED it. I caught him licking the pan during clean up time. Hope you enjoy licking the pan just as much as he did.