Plant-Based Marry Me Pasta
Serves 2
Directions
- 1Soak cashews in boiling water until very soft, drain, then blend with 1/2 cup fresh water until completely smooth to make a cashew cream. Set aside.
- 2Cook pasta in heavily salted boiling water until al dente. Reserve at least 1/2 cup pasta water before draining.
- 3Heat 1 tbsp oil in a large pan over medium heat. Add 3-5 garlic cloves and 1/2 cup sun-dried tomatoes and sauté for 60-90 seconds until the garlic is golden.
- 4Add 1-2 chipotle peppers and 2 tbsp tomato paste, stir and let the pastes cook for 30 seconds.
- 5Pour in the cashew cream and a big splash of pasta water, stir until smooth and gently bubbling for 1-2 minutes.
- 6Season with salt, pepper, and chili flakes.
- 7Add the drained pasta straight into the sauce and toss to coat, adding more pasta water as needed for a silky consistency.
- 8Pile into bowls and finish with fresh basil.
Ingredients
- 0.5 cup raw cashews
- 0.5 cup water
- 200 g pasta (rigatoni or penne)
- 1 tbsp olive oil (or the oil from the sun-dried tomato jar)
- 3 cloves garlic cloves, thinly sliced
- 0.5 cup sun-dried tomatoes in oil, drained and roughly chopped
- 1 peppers chipotle peppers in adobo, finely minced
- 2 tbsp tomato paste
- 0.5 cup fresh basil, roughly torn
- chili flakes
- salt
- black pepper
- reserved pasta water
Equipment
blenderlarge pan
Tips
- The chipotle peppers add a delicious smokiness and spice.
- Using gluten-free pasta doesn't compromise the taste.
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