Description
Cashews pureed with sun-dried tomatoes, garlic, and herbs create a silky sauce that clings to tender penne. Bright lemon and parsley lift each bite, while notes of basil and oregano warm the palate in this dairy-free comfort meal.
Ingredients
- 300 g penne pasta
- 80 g sun-dried tomatoes
- 250 ml hot water
- 100 g raw cashews
- 200 ml unsweetened non-dairy milk
- 2 tbsp nutritional yeast
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 small onion chopped
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley chopped
Instructions
- Place sun-dried tomatoes in a bowl with hot water and let soak for 15 minutes until softened.
- Meanwhile bring a large pot of salted water to a boil, cook the pasta according to package instructions until al dente, then drain and reserve 120 ml of the pasta water.
- Drain the tomatoes and add them to a blender along with cashews, non-dairy milk, nutritional yeast, lemon juice, garlic, half of the chopped onion, dried basil, dried oregano, salt, and pepper; blend until smooth, adding a splash of tomato soaking water or reserved pasta water to achieve a creamy consistency.
- Heat olive oil in a large skillet over medium heat, sauté the remaining onion until translucent, about 3 minutes.
- Pour the blended sauce into the skillet, simmer for 2–3 minutes until warmed through and slightly thickened.
- Add the cooked pasta to the skillet and toss to coat, adding reserved pasta water a little at a time if the sauce needs thinning.
- Remove from heat and stir in chopped parsley just before serving.
Notes
- Use a high-speed blender for an extra silky sauce.
- For richer flavor, marinate sun-dried tomatoes in olive oil overnight.
- You can substitute gluten-free pasta if desired.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.