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.
Soak raw, unsalted cashews in hot water for about 30 minutes to soften.
Add soaked cashews, water, nutritional yeast, and salt to a blender and blend until creamy.
Cook chopped garlic and onion in a saute pan in olive oil seasoned with salt and pepper.
Pour the rosé wine in the pan and cook until liquid is reduced by about half.
Add chopped tomatoes, fresh basil, and red pepper flakes and cook until tomatoes are soft.
Add sauce to your blender and purée until smooth with no lumps.
Mix sauce with cashew cream
Pour the blended sauce back into the sauté pan and mix with the cashew cream and lemon juice.
Cook pasta in salted water, reserving 1/3 cup of pasta water.
Pour the cooked pasta and reserved pasta water into the pan with sauce and mix it all up.
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