This creamy vegan pasta recipe combines ripe tomatoes with rosé wine and fresh basil to create a comforting blush pasta sauce that’s completely dairy free.
1
Soak raw, unsalted cashews in hot water for about 30 minutes to soften.
2
Add soaked cashews, water, nutritional yeast, and salt to a blender and blend until creamy.
3
Cook chopped garlic and onion in a saute pan in olive oil seasoned with salt and pepper.
4
Pour the rosé wine in the pan and cook until liquid is reduced by about half.
5
Add chopped tomatoes, fresh basil, and red pepper flakes and cook until tomatoes are soft.
6
Add sauce to your blender and purée until smooth with no lumps.
Mix sauce with cashew cream
7
Pour the blended sauce back into the sauté pan and mix with the cashew cream and lemon juice.
8
Cook pasta in salted water, reserving 1/3 cup of pasta water.
9
Pour the cooked pasta and reserved pasta water into the pan with sauce and mix it all up.
10
Serve garnished with fresh basil, black pepper, and a glass of your favorite rosé wine!
"Outstanding! It was absolutely perfect! Already shared with tons of family and friends." - Beatrix