Vegan – Gluten Free
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This is a super simple pasta recipe! Minimal ingredients, tasty, and nutritious. This is a family favorite! You can make this in under 45 minutes so it’s a great when you don’t have much time. The cashews we use are silky and creamy and add the perfect texture.
INGREDIENTS
6 medium tomatoes, quartered
1 medium yellow onion, chopped
6 cloves garlic, peeled and smashed
2 tablespoons olive oil
1/4 teaspoon salt
pepper, to taste
1 pound gluten free pasta
1 cup soaked cashews (boil for 30 mins)
Fresh basil, chopped, to taste
INSTRUCTIONS
Boil cashews for 30 mins for a quick soak. Preheat oven to 400ºF and line a baking sheet with tin foil or use a silicone mat.
Place tomatoes, onions, garlic, olive oil, salt, and pepper onto baking sheet and drizzle with olive oil. Toss, making sure everything is coated. Roast at 400ºF 20 minutes.
While vegetables are roasting, bring a pot of water to a boil. When water comes to a boil, add pasta. Cook according to the directions. Strain pasta and set aside.
Remove baking sheet from oven, remove skin from tomatoes, and roast for an additional 10 minutes.
Next, transfer all ingredients on the baking sheet (including juices) into a blender along with soaked cashews and blend until smooth. Taste and adjust salt and pepper as needed. Toss pasta with sauce and top with fresh basil and cracked pepper. Enjoy!