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
- 16 oz pasta of choice
- A few handfuls of baby spinach
- Some fresh basil
Preparation
Prepare pasta according to package directions and reserve 2 cups of pasta water before draining.
Add all ingredients for the sauce to a blender and blend until smooth, starting with 1 cup of pasta water and adding more as needed.
Sauté spinach until wilted using a splash of pasta water, then mix with hot pasta, the sauce, and top with fresh basil.
Tips
Soak cashews in hot water for 15 minutes for easier blending, or omit if using a high-power blender.
Buy dry sun-dried tomatoes and store them in a jar covered with olive oil, adding garlic cloves for use in sauces or pesto.
