Creamy Sun-Dried Tomato Pasta
Ingredients
- 400 grams spaghetti
- Salt
- 3 tbsp olive oil
- 1/2 tsp chili flakes
- 1/2 onion chopped
- 1 large clove garlic minced
- 1/2 cup raw cashews soaked overnight
- 1 cup sun-dried tomatoes in oil drained
- 1 can garbanzo beans
- 1 tbsp dijon mustard
- 3 tbsp nutritional yeast
- 3 cups pasta water
- Sea salt and cracked pepper
Preparation
Soak the cashews overnight or for at least 8 hours before starting.
Boil pasta until al dente in salted water and reserve water before draining.
In a pan, heat olive oil and chili flakes.
Add onion and cook until translucent.
Add garlic and cook for 1 more minute.
Add the cooked garlic and onion to a blender with drained cashews, 1/4 cup chickpeas, sun-dried tomatoes, nutritional yeast, dijon mustard, 1-2 cups hot pasta water, sea salt, and cracked pepper.
Blend until smooth and creamy and add more water if necessary to make it pourable.
Add the remaining chickpeas and cooked pasta to the same pan and drizzle with olive oil, tossing to coat.
Add the sauce, reserving some if desired, and any remaining water if desired, then toss to combine.
Serve with a sprinkle of chili flakes.
Notes
Reserve some sauce for future use if desired.
