Description
A rich and comforting plant-based pasta dish featuring a silky cashew cream sauce blended with flavorful sun-dried tomatoes, garlic, and herbs.
Ingredients
12 ounces (340 g) pasta (penne, rigatoni, or fettuccine)
1 cup (150 g) raw cashews, soaked
1 cup (240 ml) unsweetened plant-based milk
1/2 cup (80 g) sun-dried tomatoes
3 cloves garlic
3 tablespoons nutritional yeast
1 tablespoon lemon juice (15 ml)
1 tablespoon olive oil (15 ml)
1/2 teaspoon sea salt (3 g)
1/4 teaspoon black pepper (1 g)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 cups fresh spinach (60 g) optional
1/2 cup cherry tomatoes (75 g) optional
2 tablespoons fresh basil, chopped (6 g)
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup (120 ml) pasta water before draining.
Soak the cashews in hot water for 10 minutes, then drain.
In a blender combine soaked cashews, plant milk, sun-dried tomatoes, garlic, nutritional yeast, lemon juice, olive oil, salt, pepper, basil, and oregano. Blend until completely smooth.
Pour the sauce into a skillet over medium heat and cook for 3–4 minutes until warm and slightly thickened.
Add the cooked pasta to the skillet and toss until evenly coated. If the sauce is too thick, add a little reserved pasta water.
Stir in spinach and cherry tomatoes if using and cook for 1–2 minutes until the spinach wilts.
Garnish with fresh basil and serve immediately.
Notes
Soaking the cashews ensures a smooth and creamy sauce. If you have time, soak them for 1–2 hours for an even silkier texture. Adjust the sauce thickness with reserved pasta water or extra plant milk as needed. This dish can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 15 minutes