
This recipe is so ridiculously simple I almost feel silly sharing it. However, when I am browsing Pinterest for our next dinner it is rare I find something this simple and delicious. I’m not always in the mood to be an iron chef. And by always I mean never. 😉
I included basil as one of the 5 ingredients but truth be told you can leave that out if your pasta sauce is flavorful enough. I used a tomato-basil this time but I’ve used every vegan tomato sauce I can find in my grocery store for this recipe. A mushroom tomato sauce is the hubby’s favorite.






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Prep Time | 2 minutes |
Cook Time | 10 minutes |
Servings |
people
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- 1 box pasta pro tip: use gluten free pasta to make this dish celiac friendly!
- 1.5 cups raw cashews
- 1 jar tomato sauce of your choice
- 1/2 cup almond milk or any plant milk you have on hand
- 1 handful basil/fresh herb optional
Ingredients
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- Add 1-1/2 cups raw cashews to your blender with HOT water. Allow this to sit.
- Boil your pasta according to package instructions
- 3 minutes before pasta is done: Drain water from blender and add your 1/2 cup almond milk. Blend until creamy and smooth.
- Drain your pasta and put aside.
- Add your pasta sauce and creamy cashew sauce to the same pot on low heat.
- Add your cooked pasta to your creamy tomato sauce mixture and stir into well incorporated.
- Top with fresh basil or any herb you have on hand (optional)
Feeling fancy? Add vegan parm, red pepper flakes or garlic 😉