Creamy Sun-Dried Tomato Pasta with Basil
Ingredients
- 1 lb (454 g) short Pasta (e.g., Gigli Toscana)
- 8-10 (40-45 g) Sun-dried Tomatoes (rehydrated and chopped)
- 4 cloves Garlic, minced
- 1 small Onion (100g), 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 (e.g., Oat milk for creaminess)
- 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
Prepare the cashew cream by soaking the cashews in hot water for 30 minutes, then draining, rinsing, and blending 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's cooking, prepare the sauce.
Heat the vegan butter and avocado oil in a large skillet over medium-high heat. Once the butter melts, sauté the chopped onion until translucent, about 5 minutes.
Add white wine, miso paste, minced garlic, capers, and sun-dried tomatoes to the skillet. Cook for 3-5 minutes until the garlic becomes fragrant.
Stir in baby spinach and chopped basil, allowing the spinach to wilt slightly before adding the cashew cream and about 1/2 cup of reserved pasta water.
Toss in the cooked pasta, ensuring everything is well combined. Season with salt and pepper, adjusting the sauce thickness with additional pasta water if needed.
Serve the creamy pasta with extra fresh basil and vegan parmesan.