TOMATO & BASIL PASTA WITH VEGAN CASHEW CREAM SAUCE

A big, warm and comforting bowl of creamy pasta is all we can think of right now

Tip: This easy vegan cashew cream sauce is also great with chicken dishes or as a dip!

INGREDIENTS

For the sauce:

1 onion, chopped

1 tbsp olive oil

100g The Butternut Co Creamy Cashew Butter

2 cloves garlic

2 tbsp lemon juice

1 tbsp soy sauce

½ cup vegetable stock

Salt & Pepper to taste

For the pasta:

2 cups cooked and drained pasta

2 cloves garlic, chopped

1 cup cherry tomatoes, halved

½ cup basil leaves

1 onion, chopped

Fresh parsley

Olive oil, for cooking

METHOD

1. For the sauce – start by browning the onions on low heat. Add all the ingredients to a blender, including onions and blend to a creamy sauce consistency. Add more stock if the sauce is too thick.
2. In a pan stir-fry the onions and garlic with olive oil.
3. Next add the cherry tomatoes and cooked pasta. Stir for 2-3 minutes.
4. Last stir in the basil leaves, parsley and add in the cashew cream sauce.
5. Serve warm with a side of bread. Enjoy!