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
100 g 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
- 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.
- In a pan stir-fry the onions and garlic with olive oil.
- Next add the cherry tomatoes and cooked pasta. Stir for 2-3 minutes.
- Last stir in the basil leaves, parsley and add in the cashew cream sauce.
- Serve warm with a side of bread. Enjoy!