Vegan Creamy Roasted Tomato Pasta

• tiempo total: 37 minutes

Ingredientes

1 lb cherry tomatoes

1 whole head of garlic, top sliced off

3 tbsp olive oil, divided

1/2 cup raw cashews (soaked in hot water for 30 minutes)

12 oz pasta (rigatoni, penne, or fusilli)

2 tbsp nutritional yeast

Fresh basil leaves

Salt and black pepper to taste

Instrucciones

Preheat the oven to 400°F (200°C). Place the cherry tomatoes and the garlic head on a baking sheet. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and roast for 35-40 minutes until the tomatoes are blistered and the garlic is soft.

While the vegetables roast, boil the pasta in salted water according to the package directions. Reserve 1 cup of pasta water before draining.

Squeeze the roasted garlic cloves out of their skins into a high-speed blender. Add the roasted tomatoes, drained soaked cashews, nutritional yeast, remaining 1 tablespoon of olive oil, and 1/2 cup of the reserved pasta water.

Blend on high until completely smooth and velvety, adding more pasta water if necessary to reach your desired consistency.

Toss the creamy sauce with the cooked pasta in a large pan over low heat until warmed through. Top with torn fresh basil and cracked black pepper before serving.