Ingredients
Method
Preparation
- Bring a pot of water to a boil and add the pasta. Cook until al dente, about 8-10 minutes, then drain and set aside.
- Place cashews in a bowl and cover them with water. Soak for about 2 hours.
Making the sauce
- Drain soaked cashews and add them to a blender along with garlic, sun-dried tomatoes, olive oil, nutritional yeast, salt, and pepper. Blend until smooth and creamy, adding water as needed to reach your desired consistency.
Combining and serving
- In a skillet, heat a bit of olive oil over medium heat. Add in your cooked pasta along with the creamy sauce. Toss everything together until well coated.
- Stir in fresh herbs, then taste and adjust the seasoning if necessary. Serve right away, garnished with extra herbs or sun-dried tomatoes for a lovely presentation.
Nutrition
Notes
Feel free to substitute the pasta with your favorite gluten-free option, or swap out certain herbs based on personal preference. Leftovers can be stored in an airtight container for 3-4 days or frozen for later use.