Ingredients
Method
Preparation
- Soak the cashews in hot water for 20-30 minutes; then drain them.
- In a blender, combine the soaked cashews with a splash of vegetable broth, minced garlic, nutritional yeast (if using), salt, and pepper. Blend until creamy and smooth.
Cooking
- Cook your pasta according to the package instructions, salting the boiling water for flavor.
- While the pasta cooks, heat olive oil in a pan over medium heat and sauté sun-dried tomatoes for a few minutes until fragrant.
- Once the pasta is al dente, add it to the pan with the sun-dried tomatoes, then pour the cashew sauce over the pasta and toss to combine.
- Season with fresh basil and adjust salt and pepper to taste.
Serving
- Serve warm, garnished with additional basil if desired.
Nutrition
Notes
This dish can be customized with additional vegetables like spinach or zucchini. For a nut-free version, substitute cashews with silken tofu or vegan cream. Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently, adding liquid if necessary to maintain creaminess.