Description
Vegan Pink Pasta made with gluten-free pasta and a homemade tomato-cashew sauce. Served with fresh basil and vegan parm!
Ingredients
Pink Pasta Sauce
- 3/4 cup raw cashews
- 2 TBSP extra virgin olive oil
- 1 15-oz. can crushed tomatoes
- 1 ½ TBSP tomato paste
- ¼ tsp garlic powder
- 1/4 tsp sea salt
- 2 TBSP nutritional yeast
- 1 cup filtered water + 1 cup reserved pasta water
For serving
- Freshly chopped basil
- Vegan parmesan cheese
Instructions
- Quick soak the cashews by covering them with hot water for ~10 minutes, then drain.
- Add the olive oil, crushed tomatoes, tomato paste, garlic powder, and salt to a medium pot. Bring to a simmer over medium high heat, then reduce the heat to low, cover, and continue simmering for 10 minutes or until thickened.
- In a high speed blender or food processor, add soaked cashews, nutritional yeast, and 1 cup of water and blend until creamy.
- Cook the pasta according to package directions. Drain the pasta, reserving some water, and then add back to the same large pot.
- Add the cashew mixture to the tomato sauce pot and stir everything well to combine. Add reserved pasta water a little at a time until it becomes a thick but pourable sauce. Taste and adjust, adding salt, nutritional yeast, or garlic powder as needed.
- Add the pink pasta sauce to the pasta and stir to combine, heat over medium low until the sauce is thick and bubbling. Heat longer for thicker sauce and less for a runnier sauce! Serve immediately with fresh basil and a sprinkle of vegan parmesan.
- Store leftovers in an airtight container in the refrigerator for up to 5 days and reheat before serving.
Notes
Recipe adapted from Minimalist Baker
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Dinner, Entree, Pasta
- Method: Blender, Stovetop
- Cuisine: Vegan, Gluten-Free