Vegan Gluten-Free Creamy Tomato Pasta
Ingredients
- 1/3 cup addjoi cashew base or 1/2 cup raw soaked cashews
- 1 14-ounce can diced tomatoes with green chiles
- 2 tablespoons tomato paste
- Juice of 1 lemon
- 2 tablespoons Bragg nutritional yeast
- 1/2 teaspoon salt and pepper
- 1/2 teaspoon crushed red pepper, to taste
- 1 teaspoon allspiced Italian or Greek seasoning
- 1/2 teaspoon garlic powder
- 3 tablespoons vodka, optional
Additional components
- Pasta of choice, such as gemelli
- Assorted vegetables (e.g., onion, mushrooms, peppers)
- Fresh greens
- Sliced olives
- Cherry tomatoes
- Fresh basil for garnish
Preparation
Add all ingredients except vodka to a blender or food processor and purée until smooth and creamy. Season to taste.
Bring water to a boil in a medium sauce pan. Add in eatbanza gemelli or pasta of choice and cook until al dente for 7-9 minutes.
In a large skillet, sauté vegetables of choice for 2-3 minutes. Pour in vodka and let simmer for 30 seconds.
Drain pasta reserving 1/2 cup of pasta water. Add pasta with 1/2 cup of pasta water and tomato cream sauce to skillet of veggies and heat through. Toss in some fresh greens, sliced olives, and cherry tomatoes.
Serve hot sprinkled with fresh basil.
