Creamy Tomato Pasta
Total Time
25 minutes
Prep Time
0 seconds
Cook Time
25 minutes
Rating
0 out of 5 stars
(0)
Ingredients
1 serving
- 20g (about 15) cashews
- 2 tablespoons sunflower seeds
- 60ml boiling water
- 1 teaspoon olive oil
- 150g cherry tomatoes
- 1 clove garlic
- 60ml unsweetened oat/almond milk
- 2 tablespoons nutritional yeast
- large pinch of sea salt
- 75g dried pasta
- 1 small handful of basil
How would you rate this recipe?
Preparation
Step 1
Place the cashews and sunflower seeds in a medium bowl and add the boiling water. Set aside for 5 minutes.
Step 2
Meanwhile, heat the oil in a medium heavy-bottomed pot. Add the tomatoes and garlic and cook, stirring throughout, until the tomatoes have softened, about 4 minutes. If the garlic begins to catch on the bottom of the pan add up to 2 tablespoons of water to loosen. Remove a spoonful of the tomatoes to a plate; set aside. Add the cashews, sunflower seeds and their soaking liquid, along with the oat milk and nutritional yeast and cook at a gentle simmer, stirring throughout, for 1 minute. Transfer to a blender and blend until smooth and creamy.
Step 3
Rinse the pot and bring water to a boil. Add a generous pinch of salt and the pasta. Cook until 2 minutes before it is done to your liking; reserve a mugful of the cooking liquid and drain.
Step 4
Return the pasta to the pan over low heat. Add the tomato sauce and a splash of the pasta cooking water. Cook, stirring often, until the pasta is done to your liking and the sauce is glossy, about 2 minutes.
Step 5
Top with the reserved tomatoes, basil, and a sprinkle of nutritional yeast, if desired.
Step 6
Save recipe for the next time?
