Vegan Marry Me Pasta Recipe

• servings: 4 servings
• active time: 30 minutes
• total time: 45 minutes

Ingredients

½ cup raw cashews

1 cup water

1 lb pasta of choice

2 tablespoons vegan butter

2 tablespoons sundried tomato oil

2 large shallots, diced

½ teaspoon salt

4 cloves garlic, minced

1 teaspoon paprika

½ teaspoon Italian seasoning

¼ teaspoon red pepper flakes

¼ cup flour

1½ cups vegan chicken broth

½ cup sundried tomatoes, roughly chopped

½ cup vegan parmesan

¼ cup basil

Directions

Soak the cashews

Add the cashews to a medium heatproof bowl and cover with boiling water. Let the cashews soak for at least 20 minutes or overnight to soften.

Make the cashew cream

Drain the soaked cashews and add to a high-speed blender along with the water. Blend until smooth and set aside.

Cook the pasta

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve 1 cup of the pasta water before draining.

Sauté the aromatics

Heat the vegan butter and sun-dried tomato oil (or olive oil) in a dutch oven over medium heat. Add the shallots and salt and sauté until translucent, about 4 minutes. Add the garlic, paprika, Italian seasoning, and red pepper flakes. Sauté for another 1-2 minutes.

Add remaining ingredients

Add the flour and stir until a thick paste forms. Cook, stirring constantly, for 1 minute. Add the vegan chicken broth, blended cashew cream, and sun-dried tomatoes, and stir. Reduce the heat to low.

Add the drained pasta, ½ cup of pasta water, and vegan parmesan cheese

Stir until the cheese is melted and the sauce coats the pasta, adding more pasta water as needed.

Serve

Season with freshly chopped basil, salt and black pepper to taste. Serve immediately with more fresh basil, and enjoy!