Ingredients
Scale
Pasta:
- 1 16 oz package rigatoni pasta
- 2 cups cherry tomatoes
- Salt/Pepper
- Olive oil
Sauce:
- 2/3 cup cashews
- 3/4 cup almond milk
- 1 16oz jar roasted red peppers
- 10 basil leaves
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp nutritional yeast
- 1 tsp salt
- 1/2 tsp red pepper flakes
Instructions
- Preheat oven to broil
- Place tomatoes on a baking sheet. Toss and coat the tomatoes in olive oil, season with salt in pepper. Broil until blistered and charred, 10 minutes
- Soak cashews in boiling water for 10 minutes
- Boil pasta according to directions. Add salt while boiling, drain, toss in a drizzle of olive oil to prevent sticking
- Add all the sauce ingredients to a high power blender. Blend until smooth, adding more almond milk if needed to achieve the desired consistency. Adjust seasonings as desired.
- In a pan over medium heat combine the sauce and pasta. Toss in the charred tomatoes and garnish with fresh basil.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 4