Anti Inflammatory Vegan Tomato Cream Pasta

Total time50 min

Prep time15 min

Cook time25 min

Anti Inflammatory Vegan Tomato Cream Pasta

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Ingredients

4 servings

For the cashew cream

¾ cup raw cashews
Kirkland Signature Fancy Whole Cashews with Sea Salt Kirkland Signature Roasted and Salted Cashews Bazzini Salted Jumbo Cashews Alesto Selection Cashews Planters Salted Cashews
See all
1 cup boiling water

For the pasta

12 oz dry pasta (rigatoni or penne)
salt

For the sauce

2 tbsp olive oil
4 cloves garlic, thinly sliced
½ tsp red pepper flakes
1 can (28 oz) crushed tomatoes
1 tsp sugar
Ingredient note
Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~1 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
½ tsp dried oregano
2 tbsp nutritional yeast
salt and pepper, to taste

For serving

½ cup fresh basil leaves, torn
vegan parmesan, for serving (optional)

Instructions

1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 10 minutes, then drain.
2
Transfer the drained cashews to a blender with 3/4 cup fresh water and blend on high until completely smooth, about 1 minute. Set aside.

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