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Creamy Vegan Pink Pasta

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A beautiful and delicious vegan pasta dish made with a creamy cashew-based sauce and vibrant cherry tomatoes.

Ingredients

Scale
  • 8 oz pasta of choice (e.g., penne)
  • 1 cup raw cashews (soaked in water for at least 2 hours)
  • 1 cup cherry tomatoes
  • 1 garlic clove
  • 1/2 cup vegetable broth
  • 2 tablespoons nutritional yeast
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh basil (for garnish)

Instructions

  1. Cook the Pasta: Boil a large pot of salted water, then add your pasta. Cook according to package directions until al dente. Reserve about a cup of pasta water before draining.
  2. Prepare the Cashew Cream: While the pasta cooks, drain your soaked cashews and pop them into a blender. Add the garlic clove, vegetable broth, nutritional yeast, and olive oil. Blend until super smooth and creamy, adding pasta water as needed.
  3. Cook the Cherry Tomatoes: In a large skillet over medium heat, add olive oil and cherry tomatoes. Sauté until they burst and caramelize, about 5 minutes.
  4. Combine Pasta and Sauce: Add the cooked pasta to the skillet with the creamy cashew sauce. Toss everything together, adjusting the sauce thickness with reserved pasta water.
  5. Season and Serve: Taste and adjust with salt and pepper, then garnish with fresh basil. Serve immediately.

Notes

Feel free to add vegetables, spices, or use different herbs according to your preference.

Nutrition

Keywords: vegan, pasta, creamy sauce, cherry tomatoes, plant-based

Find it online: https://basilboard.com/creamy-vegan-pink-pasta/