Pesto Cashew Cream Penne #cooking #veganized #veganrecipes #food #veganised #veganfood
12 oz penne pasta
2 cups fresh basil
¼ cup pine nuts
2 cloves pressed garlic
¼ cup olive oil
½ cup raw cashews soaked for 2 hours
½ cup water for cashew cream
½ cup sun-dried tomatoes chopped
¼ cup vegan parmesan cheese
½ tsp black pepper
¼ tsp red pepper flakes
2 tbsp white wine
Salt to taste
1 cup reserved pasta water
INSTRUCTIONS
Cook the Pasta – Boil the penne in salted water until al dente. Reserve pasta water, then drain and set aside.
Make the Vegan Pesto – In a food processor, blend fresh basil, pine nuts, pressed garlic, olive oil, and a pinch of salt until smooth.
Prepare the Cashew Cream – Blend soaked cashews with water until smooth to mimic heavy cream.
Sauté & Combine – In a large skillet over medium heat, warm olive oil and sauté sun-dried tomatoes. Stir in the vegan pesto, cashew cream, and a splash of pasta water to create a creamy consistency.
Toss the Pasta – Add the cooked penne and toss well until coated in the sauce.
Finish & Serve – Sprinkle with vegan parmesan cheese, black pepper, and fresh basil. Serve hot!
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