Sun-Dried Tomato Vegan 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
- 16 oz pasta of choice
- A few handfuls of baby spinach
- Some fresh basil
Preparation
Prepare pasta according to package directions. Reserve 2 cups of pasta water before draining.
Add all ingredients for the sauce to your blender, and blend until smooth. Start with 1 cup of pasta water, and add more as needed.
Sauté spinach until wilted using a splash of the pasta water, then mix with hot pasta, the sauce, and top with fresh basil. Enjoy!
Tips
Soak cashews in hot water for 15 minutes before blending for easier blending. You can omit if 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.
