Vegan Creamy Pasta, save this for later 🌱
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1 16 oz (~500 g) package of penne pasta
1 cup cashews, soaked for easier blending
1/3 cup tomato paste*
1/2 cup of vodka
1 14 oz can crushed tomatoes
1 tbsp olive oil
2 shallots or 1 small sweet onion
3 large garlic cloves
1 tsp raw cane sugar (can be omitted)
A pinch of red pepper flakes (more to taste)
2 cups of pasta water
A handful of fresh basil, chopped
1/4 cup vegan parmesan
Cook penne al dente in salted water, and reserve 2 cups of pasta water before draining.
In the meantime finely mince shallot and garlic, and sauté both with olive oil until fragrant. Add tomato paste, and stir for a minute, then add vodka, canned tomatoes, sugar, and chili flakes.
Bring to a boil and simmer for 8-10 minutes over low heat.
Blend cashews with 1 cup of hot pasta water until smooth and creamy.
Stir cashew cream into your tomato sauce, add cooked pasta and vegan parmesan if using.
If needed add more of the pasta water to thin out the sauce.
Top with fresh basil, and enjoy! ❤️
(Makes 4 servings)
Add some baby spinach at the end or serve with fresh arugula to add some greens to this dish!
*Refers to single concentrated canned tomato paste. When using double concentrated tomato paste scale back to 1/4 cup.
You can soak your cashews in the fridge overnight/several hours or for 10-20 minutes with hot water. When using a high speed blender you can also omit this step!
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