Directions
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Cook the pasta according to package instructions. Drain and set aside. It’s important to make sure the pasta is cooked al dente; this will help it hold up against the creamy sauce.
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In a blender, combine soaked cashews, sun-dried tomatoes, vegetable broth, garlic, lemon juice, salt, and pepper. Blend until smooth and creamy. Ensure there are no chunks remaining; the mixture should have a tremendous, velvety texture.
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In a skillet over medium heat, add the creamy sauce. Cook for a few minutes to warm it through and let the flavors meld together. This is a crucial step that enhances the overall taste.
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Once the sauce is heated, add the cooked pasta to the skillet. Toss everything together to ensure the pasta is well coated in the sauce. Feel free to add a splash of pasta water if the sauce seems too thick.
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Serve warm, garnished with fresh basil, vegan parmesan, and red pepper flakes. The vibrant colors of the garnishes add a beautiful touch to the dish, making it not just delicious but also visually appealing.
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