Creamy Tomato Basil Vegan Pasta

With 9 grams of protein per serving, this Creamy Tomato Basil Vegan Pasta will blow your mind! It’s made with a vegan creamy cashew pasta sauce, roasted veggies, and fresh basil. This vegan pasta recipe will have you craving meatless Monday every day of the week.

INGREDIENTS

• 6 medium tomatoes, quartered
• 1 medium yellow onion, chopped
• 6 cloves garlic, peeled and smashed
• 2 tablespoons olive oil
• 1/4 teaspoon salt (or more to taste)
• pepper, to taste
• 6–8 servings of pasta (we used Whole Foods Organic Ziti)
• 1 cup soaked cashews*
• Fresh basil, chopped, to taste

INSTRUCTIONS

1. Preheat oven to 400ºF and like a baking sheet with tin foil.
2. 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.
3. While vegetables are roasting, bring a pot of water to a boil. When water comes to a boil, add pasta to the water. Stir occasionally and remove when pasta is al dente. About 6-8 minutes. Strain pasta and set aside.
4. Remove baking sheet from oven, remove skin from tomatoes, and roast for an additional 10 minutes.
5. 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 as needed.
6. Toss pasta with sauce and top with fresh basil and cracked pepper.
7. Enjoy!

NOTES
Place cashews in a large bowl and fully submerge with water. Let sit overnight or for at least 12 hours. Alternatively, boil cashews in water for 5-10 minutes.

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