By Vidushi Singh
Rich and creamy, with deep Sun-dried tomatoes and a hefty dose of tomato paste with vegan cream.
Ingredients Water , Penne pasta Raw cashews Salt 3 tbsp. extra-virgin olive oil 3 tsp. red pepper flakes Chopped 1 onion, 4 cloves garlic 6 tbsp. tomato paste 1/4 c. sun-dried tomatoes 1/4 c. fresh basil leaves
Step 1
Boil water, add 1/2 cup cashews after removing from heat. For one hour, cover and soak.
Drain and rinse cashews .Add 1/8 teaspoon salt and 1/2 cup water to the blender to make cashew cream.
Boil the penne and simmer, stirring regularly with salt in it. Keep some pasta cooking liquid aside.
Step 4
Toast 1 tablespoon oil, 1/8 teaspoon red pepper flakes, 1/8 teaspoon salt, and remaining 1/4 cup cashews.
Step 5
Take a pan, heat oil add onion, garlic, and 1/2 teaspoon salt , tomato paste, sun-dried tomatoes, teaspoon red pepper flakes & cook.
Step 6
Whisk in 3/4 cup cashew cream and 3/4 cup reserved pasta cooking liquid.
Step 7
Add the pasta in cashew cream, mix well on low flame.
Step 8
Garnish with cashews & basil.