Tagliatelle with Creamy Pesto and Sun-Dried Tomatoes
Ingredients
- Tagliatelle pasta
- Sun-dried tomatoes
- 4 handfuls baby spinach
- 2 small cloves garlic
- 1 handful nuts
- A pinch of salt
- Some olive oil
- Store-bought vegan cream cheese
Optional components
- A few tablespoons pasta water
- Alternative: 1 cup cashews for cashew cream
- Alternative: 3/4 cup water for cashew cream
Preparation
Blend the pesto ingredients in a food processor until smooth.
Mix the pesto with store-bought vegan cream cheese and a few tablespoons of pasta water to create the sauce.
Cook the tagliatelle according to package instructions.
Add sun-dried tomatoes to the sauce or mix them into the pasta.
Combine the sauce with the cooked pasta and serve.
Variations
Instead of vegan cream cheese, use cashew cream by blending 1 cup of cashews with 3/4 cup of water until smooth.
