This pasta sauce is so easy. Just process and stir through cooked pasta. This meal takes as long as the pasta takes to cook! This is a new weeknight dinner for us. Our whole family gobbled this and had seconds.
3 loose handfuls of raw cashews (not soaked)
1 bunch of basil
1/2 clove garlic
1/4 tsp sea salt
1/2 lime juiced + zest of whole lime
2 cm slice of vegusto mild aromatic vegan cheese
1/3 tub tofutti dairy free cream cheese
5 tbsp rice bran oil
4 tbsp water
Place 500 gm dry pasta on to cook.
In a food processor, process cashews to fairly fine crumbs.
Add remaining ingredients, excluding water, about 1 tbsp oil and zest. Process until fairly smooth. Add zest and pulse briefly to combine.
With processor running on low, dribble in oil followed by slowly adding oil to emulsify the mixture.
Taste and adjust seasoning to taste.
Strain pasta, retaining a cup of hot cooking water. Return pasta to cooking pot.
Stir sauce through pasta gently to combine, adding cooking water to combine if required.
Serve with halved cherry tomato and a sprinkle of sesame seeds.
I made a half batch for our family’s dinner and gave a jar of sauce to my brother because he’s a wonderful person. He’s a chef by trade and people rarely cook for him. I like to though. I added these preparation instructions with the jar.
Maybe you could make a batch to share with someone you value too?