Pasta is so comforting in the colder months, and feeds our bodies natural need for complex carbohydrates.
The creamy sun-dried tomato cream sauce is totally dairy free, super delicious and healthy with cashews as the base.
Sun-dried Tomato Cream Sauce
1-1/2 cups raw cashews, soaked for one hour in water
1/4 cup nutritional yeast
1 garlic clove
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon mustard powder
2 teaspoons tahini
juice of half a lemon
1/4 cup sun-dried tomatoes, chopped fine
1/2 teaspoon sea salt
Drain and rinse cashews. Place them in high-powered blender with water to cover them about 1/2" over. Add remaining ingredients and blend until creamy smooth. If too thick, add more water little by little.
2 tablespoons olives oil
2 garlic cloves, minced
3 tablespoons capers, drained
1/4 cup chopped sun-dried tomatoes
Cook 8 oz pasta according to package directions. In the meantime, on a large skillet over medium heat, saute garlic until translucent. Add capers and sun-dried tomatoes. Saute for about 3 minutes or until slightly brown.
Drain and rinse pasta and place back into pot. Pour in the sauteed garlic, capers and sun-dried tomatoes. Top with 1/2-1 cup of cashew cheese and heat over low heat until warm all the way through. Serve immediately and top with fresh herbs, if desired.