Vegan Tomato Cream Pasta
Ingredients
- 400 grams rigatoni
- 1/2 cup cashews soaked 4 hours
- 1/2 cup cooked navy beans
- 1 tsp Dijon mustard
- 1/4 cup lemon juice
- 3 tbsp olive oil
- 1/2 tsp chili flakes
- 1/2 onion diced
- 5 cloves garlic minced
- 3 cups cherry tomatoes
- 1/2 cup vegetable broth
- 1 heaping tbsp tomato paste
- 2 tbsp gochujang paste
- Vegan parm or dairy parm
- Sea salt
- Cracked pepper
Preparation
Cook pasta in salted water
Reserve 2 cups of pasta water before draining
Drain cashews and add to a blender with beans, dijon, lemon juice, sea salt, cracked pepper and 1 cup of pasta water
Blend until creamy
The mixture should be pourable so add more water to thin out if needed
Heat olive oil and chili flakes in a deep sided pan, add onion and saute until translucent
Add in garlic and saute for 30 seconds more
Add cherry tomatoes and season with salt and cracked pepper
Add a splash of vegetable broth and stir to combine
Add in tomato paste and cook for 30 seconds
Add in gochujang paste and toss to coat tomatoes
Cook tomatoes until they soften
Press them with the back of the spoon to break down
Pour in creamy sauce and stir to combine
Add in cooked pasta, more pasta water or veggie broth until you reach a creamy consistency
Grate in cheese, season once more and enjoy
