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.
Before you do anything put your cashews and HOT water in your blender. Allow this to sit. The longer the better. Many soak their cashews overnight but I personally have never felt the effort was worth the reward. It tastes just as delicious soaking for the short time you put the rest of this dish together.
Cook your pasta according to the package but 3 minutes before it’s finished drain the water from the blender and add your almond milk. Blend until smooth and creamy.
Drain your pasta and while the pasta is in the drainer add your pasta sauce to the same pot on low heat. Add your creamy cashew sauce and stir until well incorporated.
Add your pasta to your creamy tomato sauce and plate up with chopped basil.
That’s it. So simple, so delicious and full of plant protein. I personally love that it only dirtied one pot and the blender. Why can’t I be one of those people that find doing dishes therapeutic? 😉
| Prep Time | 2 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 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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Instructions
- 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 😉
