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Creamy cashew & ginger bows
Photo credit: Dana Dorobantu

Creamy cashew & ginger bows

Creamy cashew & ginger bows
Photo credit: Dana Dorobantu
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Here is an easy Catelli Smart® bow recipe, with a quick and simple sauce to make. It’s most definitely a go-to when planning your meals for the week.

Soak the cashew nuts when you leave for work in the morning and they will be ready when you get back.

  • Serves4
  • Prep time25 min
  • Cook time15 min
  • Timeout2 h
  • FreezingNe se congèle pas.

Capsule vidéo


  • 1 box (340 g) of bows  Catelli Smart® 
  • 1/4 cup of roasted cashew nuts
  • 1/2 cup of fresh cilantro leaves
For the sauce
  • 1 1/2 cup of raw cashew nuts
  • 1 cup of water
  • 1 teaspoon of salt
  • 3 tablespoons of olive oil
  • 3 tablespoons of lemon juice
  • 2 teaspoons of fresh ginger, chopped
  • Salt and pepper, as preferred
For the Bok Choys
  • 2 tablespoons of vegetable oil
  • 1 teaspoon of sesame oil
  • 3 tablespoons of soya sauce
  • 2 garlic cloves, chopped
  • 6 to 8 Bok Choys, cut in halves or quartered


  1. In a bowl filled with water, let the raw cashews soak for 2 hours minimum. Strain then set aside.
  2. Bring a large pot of salted water to a boil, then cook the pasta following the instructions on the box. Strain then set aside.
  3. In a blender, blend all ingredients for the sauce until smooth, then pour into the pot used to cook the pasta. Add the pasta and mix together, then set aside.
  4. In a pan on medium heat, heat the vegetable oil, sesame oil, soya sauce and garlic then roast the Bok Choys for 5 minutes. Pour onto the pasta and mix together again.
  5. Serve garnished with the roasted cashews and a few leaves of fresh cilantro.
Recipe published on August 19, 2018