The creamiest, most divine pasta that comes together in less than half an hour! This is a weekly favourite at our house because it requires almost no time at all and EVERYONE loves it. Feel free to add any toppings too - baby spinach, sun-dried tomatoes and mushrooms are all delicious additions!
If you are looking for more recipes like this, be sure to check out my Deliciously Vegan iOS App and my E-Book!
Serves 4
Time: 20 minutes
1 lb / 450 gr pasta of choice, such as brown rice pasta
1 cup (250ml) raw cashews
3/4 cup (180ml) boiling water
1/2 cup (125ml) canned diced tomatoes
2 tbsp tomato paste
2 cloves garlic, roughly chopped
2 tbsp nutritional yeast (optional)
1 tsp maple syrup
1 tbsp onion powder
Sea salt, to taste
Black pepper, to taste
1 tsp dried thyme
1-2 tbsp lemon juice (optional)
Large handful basil leaves, roughly chopped, to serve
Cook the pasta in salted boiling water until al dente. Drain and set aside.
While the pasta is cooking, add the cashews, water, tomato paste, canned tomatoes, onion powder, dried thyme, garlic, nutritional yeast (if using), lemon juice (if using), sea salt and black pepper to a high-speed blender and blend until very smooth. If you don’t have a high-speed blender then soak the cashews in hot water for at least 1 hour before blending.
Add the sauce to the cooked pasta and stir until coated.
Divide between bowls and top with chopped basil and a sprinkle of black pepper. Enjoy!