Creamy Vegan Cashew Tomato Pasta
This dish is packed with flavor and is perfect for busy weeknights, offering a creamy texture from cashew cream that makes it the ultimate comfort food.
Ingredients
Pasta Ingredients
- 8 oz pasta of your choice Gluten-free is great too!
Cashew Cream Ingredients
- 1 cup raw cashews, soaked for at least 2 hours
- 1 cup vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
Sautéed Ingredients
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 1 tablespoon olive oil
Garnish
- Fresh basil for garnish
Instructions
Cooking the Pasta
- Start by boiling a pot of salted water and cook the pasta according to the package instructions until al dente.
Making the Cashew Cream
- Drain your soaked cashews and add them to a blender with the vegetable broth, salt, and pepper. Blend until super smooth.
Sauté the Garlic and Tomatoes
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Toss in the halved cherry tomatoes and cook until they're juicy and slightly blistered, around 5-7 minutes.
Combining Everything
- Pour the cashew cream into the skillet with the tomatoes and stir to combine. Let it simmer for about 2 minutes.
Final Mixing
- Drain the cooked pasta and add it to the sauce. Toss until every strand is generously coated in that heavenly sauce.
Serving
- Finish off with fresh basil on top and serve.
Notes
This recipe is super flexible, feel free to add vegetables like spinach or bell peppers. For a zesty kick, sprinkle some nutritional yeast for that cheesy flavor.