Vegan Creamy Cashew Herb Pasta
Ingredients
- 1 cup raw cashews
- 1 cup vegetable broth (for blending)
- 12oz pasta
- 3 shallots, finely chopped
- a little olive oil or vegetable broth (for sautéing)
- 2 garlic cloves, minced
- 3/4 tsp dried thyme OR 1 tbsp fresh thyme leaves
- 1/3 cup vegetable broth (for sautéing)
- salt and pepper to taste
- 1 cup reserved pasta cooking liquid
Preparation
Cashew cream
Soak raw cashews in boiling water for about 15 minutes
Drain the cashews and blend with 1 cup vegetable broth until smooth
Pasta
Cook pasta according to package directions
Drain the pasta, reserving 1 cup of the cooking liquid
Sauce assembly
Sauté finely chopped shallots in olive oil or vegetable broth until translucent
Add minced garlic cloves, 3/4 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves), and sauté for another minute
Stir in 1/3 cup vegetable broth
Mix in the cashew cream and season with salt and pepper to taste
Bring the mixture to a boil, then reduce heat and simmer until the sauce thickens
Add the cooked pasta and reserved pasta cooking liquid
Heat until warmed through
