Creamy Pasta with Sun-dried Tomatoes
This pasta is Heaven for all sun-dried tomato lovers! Throw in some basil and lemon and enjoy the rest of your day!
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Ingredients
- 1 pkg whole wheat linguini pasta
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 pinch red pepper flakes optional
- 1 cup raw cashews soaked overnight
- 1 ½ cup almond milk or other plant milk
- ½ cup sun-dried tomatoes divided and sliced
- zest and juice from one medium lemon
- ¾ cup mushrooms sliced
- ¼ cup vegan parmesan cheese optional
- salt and pepper to taste
- 1 handful fresh basil leaves optional, loosely torn or cut into ribbons
Instructions
- Cook pasta according to package directions. Take off the heat just before they are done cooking
- Saute onions and garlic on medium heat until fragrant and just beginning to brown. Season with oregano and red pepper flakes.
- Combine onions, garlic, soaked cashews, almond milk, half of the sun-dried tomatoes, and lemon juice in a high-speed blender and blend until smooth and creamy.
- Using the same pan that you cooked the onions in, saute the mushrooms until their water has evaporated and they turn a dark reddish-brown.
- Add the remaining sun-dried tomatoes to the pan along with the blended sauce.
- Add the slightly undercooked pasta to finish cooking in the sauce.
- Season with salt and pepper to taste. Don't be shy with the pepper!
- Add the basil, lemon zest, and parmesan cheese
- Stir to combine and enjoy!