Creamy Tomato and Basil Pasta (Dairy-Free)

Ingredients

• 1 lb Pasta (gluten-free)
• 28 oz Canned crushed tomatoes
• 1 cup Raw cashews, soaked in hot water for 30 minutes
• 0.5 cup Vegetable broth
• 2 tbsp Olive oil
• 3 cloves Garlic, minced
• 0.5 cup Fresh basil, chopped
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Nutritional Yeast

Instructions

1. 1Fill a large pot with water and bring it to a rolling boil over high heat (212°F / 100°C). Add the 1 lb of gluten-free pasta and cook for 8 to 12 minutes, stirring occasionally, until the pasta is tender but still firm to the bite. Drain the cooked pasta in a colander and set aside.
2. 2While the pasta cooks, drain the 1 cup of raw cashews that have been soaked in hot water for 30 minutes. Transfer the drained cashews to a blender along with the 0.5 cup of vegetable broth. Blend on high speed for 1 to 2 minutes until the mixture is completely smooth and creamy, without any cashew pieces remaining.
3. 3In a large skillet, heat the 2 tbsp of olive oil over medium heat (approximately 300-325°F / 150-160°C). Add the 3 cloves of minced garlic and cook for 1 to 2 minutes, stirring constantly, until the garlic is fragrant and lightly golden, being careful not to burn it.
4. 4Pour the 28 oz of canned crushed tomatoes into the skillet with the garlic. Add the blended cashew cream and the 2 tbsp of nutritional yeast. Stir everything together and bring the sauce to a gentle simmer over medium heat, which means small bubbles will appear around the edges of the skillet. Cook for 8 to 12 minutes, stirring occasionally, until the sauce has slightly thickened.
5. 5Remove the skillet from the heat. Stir in the 0.5 cup of chopped fresh basil, the 1 tsp of salt, and the 0.5 tsp of black pepper until well combined.
6. 6Add the drained 1 lb of cooked gluten-free pasta to the sauce in the skillet. Toss gently with tongs or a large spoon until all the pasta strands are evenly coated with the creamy tomato sauce.
7. 7Serve the Creamy Tomato and Basil Pasta immediately.

Substitutions

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