Xanthan Gum Free Vegan Tomato Cream Pasta
Total time50 min
Prep time15 min
Cook time25 min
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Learn more āIngredients
4 servings
For the cashew cream
- Ā¾ cup raw cashews
- 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
- Ā½ tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 1 tsp sugar
- Ā½ tsp dried oregano
- 2 tbsp nutritional yeast
- salt and pepper, to taste
For serving
- Ā½ 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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