There is a serious lack of pasta recipes on the blog. I obviously have to change that.
My favorite pasta sauce by far is just a regular cream based one (vegan of course). Cashews are perfect for any kind of cream based recipe and by adding some avocado I made this one a little extra special. The best thing about this sauce is that you can make it in a matter of minutes. So let’s get started!
- 250g of pasta of your choice (I used whole grain spaghetti)
- 2 large handfuls of cherry tomatoes
- 1/3 c pine nuts
- 1 large onion
- some oil for the onion
for the sauce:
- 1 avocado
- 1/2 c cashews
- 1 handful of fresh basil
- juice of 1 lime
- 1 tbsp nutritional yeast
- 1 clove of garlic
- salt, fresh pepper to taste
- some water
Either soak your cashews overnight or just use the quick soak method by pouring some boiling hot water over the cashews and letting them sit for 10 mins.
Start chopping up the onion and heat some oil in a skillet on medium heat, I always like to use coconut oil. Make sure you toss the onion well in oil and then let it cook for about 20 mins, stir every couple of minutes. The onions should be slightly brown but not completely caramelized.
Next cook your pasta according to its packaging. In the meantime you can prepare the sauce by simply adding all the ingredients into a food processor and blending them until a creamy sauce forms. Add as much water as you need to achieve your desired consistency.
Once the onions are cooked, slice the tomatoes in half and fry them for a few minutes in the remaining oil from the onions. In another dry skillet you can toast the pine nuts, make sure the pan isn’t to hot because they will burn very quickly.
Finally just add all the ingredients into one large dish and mix well. Garnish with some fresh basil.