Sundried Tomato Pasta with Cashew Sour Cream Sauce

RECIPE BY TAISHA BELL FROM @youeatlikearabbit

The only thing better than sundried tomatoes with pasta is pasta with a homemade sundried tomato cashew sour cream sauce. These noodles are full of flavor and come together in less than 30 minutes. Pair with your choice of protein and enjoy!

serves 4-6

INGREDIENTS

• 1/2 red onion, thinly sliced
• 4 cloves garlic, minced⁣
• 1 cup sundried tomatoes, thinly sliced
• a pinch of chili flakes⁣
• salt + pepper⁣
• 1 cup veggie broth⁣
• 1/2 cup cashews⁣
• 1/2 cup pasta water⁣
• 1 lemon, juiced⁣
• 1/3 cup vegan parmesan cheese⁣
• A few handfuls of chopped spinach (as much as you’d like)⁣
• Protein of choice, I used a jackfruit based “chicken”⁣
• 10 oz pasta of choice, uncooked

METHOD

1. Cook your pasta as instructed on packing. While pasta cooks prep your sauce. ⁣
2. Add your onions to a skillet on medium/low heat. Cook for about 5 minutes until they start to soften. Add your minced garlic and cook for another 5 minutes. Add the sundried tomatoes, chili flakes, salt, and pepper. Pour in your veggie broth. Simmer while you prep your cashew cream sauce. ⁣
3. Add your cashews, pasta water, and lemon juice to a high speed blender. Blend until very smooth. You want it to look like a sour cream consistency. Stir the cashew sour cream into your tomato and onion mixture. Next, add your vegan parmesan cheese, mix until melted. ⁣
4. Finish the sauce off with chopped spinach, frozen spinach works here as well.⁣
5. If you’re choosing to use a protein add it to the sauce and mix together. ⁣
6. Last, add in your pasta, toss to combine.⁣
7. Adjust flavor with more salt and pepper if needed. ⁣

 Taisa Bell @youeatlikearabbit