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Creamy Vegan Pink Pasta

This Creamy Vegan Pink Pasta is a quick, one-pan dish that is creamy, flavorful, and perfect for a cozy dinner or impressing guests.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 420
Ingredients Method Notes

Ingredients
  

Pasta
  • 200 g pasta of choice Cook according to package instructions.
Creamy Sauce
  • 1 cup cashews (soaked for 2 hours) Soaking cashews makes blending easier.
  • 1 cup cherry tomatoes Fresh tomatoes for the sauce.
  • 1/2 cup vegetable broth For blending and sauce.
  • 2 tablespoons nutritional yeast Optional for cheesy flavor.
  • 2 cloves garlic Toasted garlic enhances flavor.
  • 1 tablespoon olive oil
  • to taste Salt
  • to taste Pepper
Garnish
  • Fresh basil For garnish.

Method
 

Preparation
  1. Cook the pasta according to package instructions until al dente. Drain and set aside.
  2. In a blender, combine soaked cashews, cherry tomatoes, vegetable broth, nutritional yeast, garlic, olive oil, salt, and pepper. Blend until smooth and creamy.
Cooking
  1. In a large skillet, pour the creamy sauce over medium heat and cook for a few minutes until warmed through.
  2. Add the cooked pasta to the skillet and toss to coat in the sauce.
Serving
  1. Serve garnished with fresh basil.

Notes

You can add a sprinkle of red pepper flakes for heat or a side of garlic bread to soak up the sauce. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for about a month.