Creamy Tomato Vegan Pasta
Ingredients
The sauce
-
1
cup
raw cashews
-
6
medium
tomatoes, quartered
-
1
medium
yellow onion, chopped
-
10
cloves
garlic, peeled and smashed
-
¼
cup
olive oil, separated
-
1
teaspoon
salt, separated
-
¼
teaspoon
ground pepper
-
1
cup
starchy pasta water
-
½
tablespoon
lemon juice
The pasta
-
6-8
servings
pasta (e.g., bucatini)
For serving
-
to taste
fresh basil
-
to taste
red pepper flakes
-
to taste
vegan parmesan
Instructions
- Soak cashews in boiling water for 30 minutes.
- Preheat the oven to 400ºF and prepare a baking sheet.
- Place tomatoes, onions, and garlic on the baking sheet, drizzle with olive oil, and season.
- Roast the vegetables for 20 minutes.
- Cook pasta according to package instructions, reserving 1 cup of starchy pasta water.
- Remove the skins from the tomatoes after roasting and roast for an additional 10 minutes.
- Blend the roasted vegetables with soaked cashews, olive oil, starchy pasta water, and lemon juice until smooth.
- Combine the pasta with the sauce, reheating if necessary.
- Serve with fresh basil, red pepper flakes, and vegan parmesan.
Nutrition Facts (estimated)
Servings
8
Calories
333
Total fat
10g
Total carbohydrates
51g
Total protein
9g
Sodium
0mg
Cholesterol
0mg
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