Ingredients
Scale
- 1 pound Linguine or Fettuccine pasta
- 1 cup Raw cashews, soaked
- 1 cup Sun-dried tomatoes (packed in oil, drained, oil reserved)
- 4 cloves Garlic, minced
- 1/2 cup Vegetable broth
- 1/4 cup Nutritional yeast
- 1 tablespoon Fresh lemon juice
- 2 tablespoons Reserved sun-dried tomato oil (or olive oil)
Instructions
- Step 1: Cook the pasta according to package directions. While cooking, soak the raw cashews in hot water for at least 15 minutes. Before draining the cooked pasta, reserve 1/2 cup of the starchy pasta water.
- Step 2: Prepare the cream sauce: Drain the soaked cashews and combine them in a high-speed blender with the vegetable broth, 1/2 cup of the drained sun-dried tomatoes, nutritional yeast, and lemon juice. Blend until the mixture is perfectly smooth and creamy.
- Step 3: In a large skillet or Dutch oven, heat the reserved sun-dried tomato oil over medium heat. Add the minced garlic and the remaining 1/2 cup of sun-dried tomatoes, and sauté for 2-3 minutes until the garlic is fragrant.
- Step 4: Pour the cashew cream sauce into the skillet. Bring the sauce to a gentle simmer, stirring continuously. If the sauce is too thick, stir in the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached. Season with salt and black pepper to taste.
- Step 5: Add the drained pasta directly into the skillet with the sauce. Toss well until the pasta is fully coated and the sauce is heated through. Serve immediately, garnished with fresh basil if desired.
Notes
- Store leftovers sealed in the fridge for up to three days, noting that the cashew cream will significantly thicken; add a splash of broth or water before reheating if the sauce appears too dry.
- When reheating this creamy pasta, always use a skillet over low heat and incorporate a tablespoon of water or vegetable broth to revive the sauce’s silky texture.
- Elevate the dish by serving it with a sprinkle of toasted pine nuts or crunchy toasted breadcrumbs for welcome textural contrast.
- For the smoothest sauce possible, if you do not own a high-speed blender, boil your soaked cashews for 10 minutes before blending to ensure they are fully broken down.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American