Description
A vibrant and comforting vegan pasta dish with a creamy pink sauce made from cashews and tomatoes.
Ingredients
Scale
- 8 ounces pasta of your choice
- 1 cup canned crushed tomatoes
- 1 cup cashews (soaked for at least 2 hours)
- 1/2 cup nutritional yeast
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Fresh basil for garnish
Instructions
- Cook the pasta according to the package instructions until al dente. Drain it and set aside.
- Blend the soaked cashews, crushed tomatoes, nutritional yeast, olive oil, minced garlic, salt, black pepper, dried basil, and oregano until creamy and smooth.
- Heat the blended sauce in a large pan over medium heat, stirring occasionally.
- Combine the drained pasta with the sauce in the pan and gently toss to coat evenly.
- Serve plated, garnished with fresh basil.
Notes
For a creamier sauce, ensure cashews are well-soaked. You can soak them in hot water for an hour if short on time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg