Creamy Sun-dried Tomato & Basil Pasta
Comforting food is its best! Is so creamy that you would not miss dairy at all!
Ingredients
Cream
- 1 cup-soaked cashews (for at least 20min in hot water)
- 2 tbsp nutritional yeast
- 2 garlic cloves
- ¾ cup water or unsweetened almond milk (more if needed to thin)
- salt & pepper to taste
Sauce/paste
- 1 cup tightly packed basil
- 1 cup sundried tomatoes
- 1 garlic clove
Pasta
- 250 g pasta of your choice
- 1 tbsp capers
- 1 tbsp olive oil
- Veggies of your choice (I used broccolini & zucchini)
- salt & pepper
Instructions
- In a food processor or high-speed blender mix the sauce ingredients, scrapping down is needed to create a paste.
- If you used a blender rinse and place the cream ingredients, blend till a smooth cream forms, taste and adjust flavours if you need to.
- Cook pasta following package instructions, meanwhile heat a large pan on medium heat.
- Once hot, add oil follow by your veggies and cook till nice and brown, then add the sauce/paste and stir to combine.
- Add capers and cream, mix all together and add cooked pasta.
- Stir to make sure everything is covered, adding more almond milk or water if its too dry, you want it to be creamy and juicy!
- Serve and enjoy!
Notes
Tried this recipe?Let us know how it was!
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