Vegan Sun-Dried Tomato Alfredo Pasta
Ingredients
- 1/3 cup sun-dried tomatoes in oil
- 1/2 cup cashews
- 7 oz. extra firm tofu
- 2 tbsp nutritional yeast
- 3 garlic cloves
- Juice of 1 lemon
- 2 cups pasta water
- Salt to taste
Additional components
- 16 oz pasta of choice
- A few handfuls of baby spinach
- Some fresh basil
Preparation
Soak cashews in hot water for 15 minutes if not using a high-power blender
Prepare pasta according to package directions and reserve 2 cups of pasta water before draining
Add all ingredients for the sauce to your blender, starting with 1 cup of pasta water, and blend until smooth, adding more water as needed
Sauté spinach until wilted using a splash of the pasta water, then mix with hot pasta and the sauce, and top with fresh basil
Tips
Buy dry sun-dried tomatoes and store them in a glass jar covered with good quality olive oil, adding about 10 garlic cloves for use in sauces or pesto
