Creamy Sun-Dried Tomato Pasta
Ingredients
- 1 lb (454 g) short Pasta (Gigli Toscana recommended)
- 8-10 (40-45 g) Sun-dried Tomatoes (rehydrated and chopped)
- 4 cloves Garlic (minced)
- 1 small Onion (chopped)
- 2 cups (60 g) Baby Spinach
- 1 cup (70 g) Raw Cashews (soaked & rinsed)
- 1/2 cup (118 ml) White Wine
- 1/2 cup (118 ml) Plant Milk (Oat recommended)
- 1/4 cup (59 ml) Water
- 1 1/2 Tbsp (22.5 g) Capers
- 2 Tbsp (30 g) Basil (chopped) plus additional fresh leaves for garnish
- 2 tsp (10 g) Miso Paste
- 1 Tbsp (15 g) Vegan Butter
- 2 tsp (10 ml) Avocado Oil
- Salt & Pepper (to taste)
- 1/2 - 1 cup (118 - 237 ml) reserved Pasta Water
- Vegan Parmesan and more fresh Basil (for serving)
Preparation
To make the cashew cream, soak the cashews in hot water for 30 minutes. Drain, rinse, and blend them with 1/2 cup of plant milk and 1/4 cup of water until smooth. Set aside.
Boil the pasta according to package directions. While it cooks, prepare the sauce.
In a large skillet over medium-high heat, add the vegan butter and avocado oil. Once the butter has melted, sauté the chopped onion until translucent (about 5 minutes).
Add miso paste, minced garlic, capers, and rehydrated sun-dried tomatoes. Cook for 3-5 minutes until the garlic is fragrant.
Mix in the baby spinach and chopped basil, allowing the spinach to wilt slightly. Add the prepared cashew cream and about 1/2 cup of reserved pasta water.
Toss in the cooked pasta and combine well. Season with salt and pepper, and add more pasta water if the sauce is too thick.
Serve the pasta with additional fresh basil and vegan Parmesan.
