My friend showed me how to make this amazing creamy pasta that actually uses cashews instead of cream! I make it all the time simply because it’s so delicious and easy, but as a bonus for some people it’s vegan if you use nutritional yeast seasoning. For those weeknights when you just need to cook a quick meal with pantry items, you can keep it simple with this creamy pasta. But it’s also a great base if you want to dress it up by adding things like mushrooms, caramelized onions, meatballs, Italian sausages, or really anything else you like in your pasta.
Guessipe
- 1 lb pasta of your choice
- 1 cup cashews
- 1/2 cup grated parmesan or nutritional yeast seasoning
- 1 TBSP garlic salt
- 28-oz can whole tomatoes
- salt and pepper to taste
Boil the pasta in salted water until just al dente.
Put the cashews in a blender. Ladle out enough of the boiling pasta water to just cover the cashews. Let sit for 10 minutes.
Add the parmesan/nutritional yeast seasoning, garlic salt, and tomatoes to the blender. Blend until smooth.
Toss the pasta and sauce together in a pot over medium-high heat until warmed through. Salt and pepper to taste.
At this point, you can just eat this amazingly simple yet super yummy pasta dish. Or you can add whatever else you feel like – here I mixed in cooked spicy Italian sausage and caramelized onions.
