Description
A delicious vegan pasta dish made with cashew sauce and topped with fresh basil and vegan parmesan.
Ingredients
Scale
- 1 lb gluten free vegan penne pasta
- 1 (15-ounce) can crushed tomatoes
- 1 cup raw cashews
- 2 tbsp nutritional yeast
- 1 tbsp dried oregano
- 2 tsp garlic, minced
- 1 tsp sea salt
- Vegan Parmesan, for topping
- Fresh basil for topping, optional
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the penne and cook until al dente according to package instructions.
- Once cooked, drain the pasta water and return the penne back to the pot.
- While the pasta is cooking, add the tomatoes, cashews, nutritional yeast, oregano, garlic, and salt to a blender and blend on high for 2-3 minutes until smooth.
- Stir the blended cashew sauce into the pot along with the drained penne and stir until well combined.
- Serve with fresh basil and topped with vegan parmesan if desired.
Notes
- This dish is best served fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg