Cheesy Pasta Doodles

1 (8-Ounce) Box Tresomega Gluten-Free Organic Quinoa Fusilli

1 Quart Neutral Oil (For Frying)

3/4 Cup Raw Cashew Pieces

1/2 Cup Nutritional Yeast

2 Tablespoons Arrowroot

1 Tablespoon Ground Golden Flaxseeds

2 Teaspoons Onion Powder

1 Teaspoon Garlic Powder

3/4 Teaspoon Salt

1/2 Teaspoon Ground Turmeric

1/4 Teaspoon Smoked Paprika

Begin by bringing a generous pot of water up to a boil. Add in the full box of pasta, stirring to make sure the pieces don't clump together, and cook for just 3 minutes. You're not trying to fully cook them yet, so they should still be slightly crunchy on the inside. Drain, immediately rinse with cold water, and spread the noodles out on sturdy paper towels or a clean dish towels. Air dry thoroughly, so that they're no longer wet or sticky to the touch.

Begin heating the neutral oil in a medium saucepan with high sides over moderate heat on the stove.

Meanwhile, prepare the cheesy seasoning by combining all of the remaining ingredients in your food processor or blender, pulsing until the nuts have broken down into a fine meal. Be careful not to overdo it or else you'll create a cheesy cashew butter instead! For best results, freeze your cashews for 8 hours in advance to prevent them from heating up too much while processing.

Once the oil comes up to about 375 - 385 degrees, add in a handful of the par-cooked pasta, using a wire basket strainer to push the pieces around and keep them separate. Fry for 3 - 4 minutes until the pasta floats and the vigorous bubbling subsides. The pasta will not become particularly brown, so don't judge the doneness by color.

Scoop out the finished pieces, drain away the excess oil, and let rest on fresh paper towels or dish towels for about 1 minute. Toss in a large bowl with a hefty sprinkle of the cheesy seasoning, to taste. Repeat with the remaining noodles. Serve right away.

You may have extra cheesy seasoning, which can be saved in an airtight container for up to two weeks in the fridge, or two months in the freezer.

©Hannah Kaminsky http://www.BitterSweetBlog.com