Pink Creamy Vegan Pasta
This Pink Creamy Vegan Pasta features a rich, velvety tomato cashew sauce, delivering a deliciously satisfying plant-based twist on a classic favorite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
Scale
- 8 oz pasta (penne or your choice)
- 1 cup raw cashews (soaked for 2 hours)
- 1 cup canned crushed tomatoes
- 1/2 cup water
- 2 cloves garlic
- 1 small onion, chopped
- 2 tbsp olive oil
- 1 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a blender, combine soaked cashews, crushed tomatoes, water, garlic, lemon juice, nutritional yeast, smoked paprika, salt, and pepper. Blend until smooth and creamy.
- Heat olive oil in a skillet over medium heat. Sauté chopped onion until translucent, about 3-4 minutes.
- Pour the blended sauce into the skillet and cook for 5-7 minutes, stirring occasionally, until heated through and slightly thickened.
- Toss the cooked pasta in the sauce to coat evenly.
- Serve hot, garnished with fresh basil leaves.
Notes
For extra protein, add sautéed mushrooms or steamed broccoli. You can also sprinkle with vegan parmesan for a cheesy finish.
Find it online: https://justhealthybites.com/pink-creamy-vegan-pasta/