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 items
- 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 sauce ingredients 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.
Mix the spinach with hot pasta and sauce, then top with fresh basil and enjoy.
Tips
Soak cashews in hot water for 15 minutes for easier blending if not using a high-power blender.
Buy dry sun-dried tomatoes and store them in olive oil with garlic cloves for use in sauces or pesto.
