Ingredients for 15 Minute Creamy Sun Tomato Basil Cashew Pasta
- 1 1/2 cups Roasted Cashews
- 3 cloves Garlic
- Sun Dried Tomato Packed In Oil
- Grape Tomatoes
- 1/2 cup Fresh Basil leaves, packed
- Fresh Oregano
- Fresh Parmesan Cheese
- Crushed Red Pepper Flakes
- 1/2 teaspoon Pepper
- 12 ounces Pappardelle Pasta
- 1 (14 1/2 ounce) can Diced Tomatoes, undrained
- 1/2 teaspoon Salt
- 1/4 cup Nutritional Yeast (optional)
- 1/4 cup Lemon Juice (optional)
- 1/4 cup Olive Oil
- 1/2 cup Pasta Water, reserved
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How to Make 15 Minute Creamy Sun Tomato Basil Cashew Pasta
- Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
- While pasta cooks, soak cashews in hot water for at least 15 minutes.
- Drain and rinse the soaked cashews.
- Heat olive oil in a large pan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Add drained sun-dried tomatoes and sauté for another minute.
- Add cashews, nutritional yeast (if using), salt, and pepper to the pan.
- Blend using an immersion blender until completely smooth and creamy. If needed, add a little pasta water to reach your desired consistency.
- Stir in fresh basil leaves.
- Add cooked pasta to the sauce and toss to coat. Add more pasta water if needed to loosen the sauce.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
26g
Fat
27g
Carbs
36g
