Sundried Tomato Cashew Cream Pasta

Name: Sundried Tomato Cashew Cream Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb pasta (any shape); 1.5 cup raw cashews (soaked in hot water for 15 minutes); 1 cup sundried tomatoes (packed, oil-packed or rehydrated); 3 cloves garlic cloves; 2 tbsp lemon juice; 0.5 cup water (or pasta water to reach desired consistency); 2 tbsp olive oil; salt (to taste); black pepper (to taste); red pepper flakes (to taste); fresh basil (chopped, for serving); pine nuts (toasted, optional)

Creamy vegan pasta with a rich sundried tomato and cashew sauce, finished with fresh basil and garlic.

35 min total4 servingsItalian

Ingredients

1 lb pasta (any shape)
1.5 cup raw cashews (soaked in hot water for 15 minutes)
1 cup sundried tomatoes (packed, oil-packed or rehydrated)
3 cloves garlic cloves
2 tbsp lemon juice
0.5 cup water (or pasta water to reach desired consistency)
2 tbsp olive oil
salt (to taste)
black pepper (to taste)
red pepper flakes (to taste)
fresh basil (chopped, for serving)
pine nuts (toasted, optional)

Instructions

1
Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
2
While the pasta cooks, drain the soaked cashews and add them to a food processor along with the sundried tomatoes, garlic, lemon juice, and olive oil.
3
Blend until smooth, adding water or reserved pasta water a little at a time until you reach a creamy sauce consistency.
4
Season the sauce with salt, black pepper, and red pepper flakes to taste.
5
Toss the cooked pasta with the sauce, adding more pasta water if needed to reach desired consistency.
6
Serve immediately, garnished with fresh basil and toasted pine nuts if desired.