Tagliatelle with Creamy Pesto and Sun Dried Tomatoes
Ingredients
- Tagliatelle pasta
- Sun dried tomatoes
- Some vegan cream cheese
- A few tablespoons pasta water
Pesto components
- 4 handfuls baby spinach
- 2 small cloves garlic
- 1 handful nuts
- A pinch of salt
- Some olive oil
Alternative cashew cream
- 1 cup cashews
- 3/4 cup water
Preparation
Blend 4 handfuls of baby spinach, 2 small cloves of garlic, 1 handful of nuts, a pinch of salt, and some olive oil in a food processor until smooth to make the pesto.
Mix the pesto with some store-bought vegan cream cheese and a few tablespoons of pasta water to create the creamy sauce.
Cook tagliatelle pasta according to package instructions
If using the alternative, blend 1 cup of cashews with 3/4 cup of water until smooth to make cashew cream, and use it instead of vegan cream cheese
Add sun dried tomatoes to the sauce or mix them in with the pasta
Combine the creamy sauce with the cooked pasta and serve
