I was definitely built for long-term survival! While other people have a sweet tooth, I have a fat tooth. This pasta dish satisfies my love for creamy, rich sauces and yet is completely plant based and healthy. Oh, it’s delicious, fast and easy too. Does it get any better??
12 oz uncooked pasta (I used farfalle pasta)
½ cup sundried tomatoes (mine are not oil packed)
¼ cup raw almonds
¼ cup almond butter
1 cup vegetable broth
1 tsp sea salt
A few grinds black pepper
2 cloves garlic
1 Tbsp olive oil (omit if you’re using oil-packed sundried tomatoes)
1 Tbsp nutritional yeast
¼ cup fresh basil torn in pieces
Bring the vegetable broth to a boil (or microwave it) and put the sundried tomatoes in the broth to soak for about 10 minutes.
Cook your pasta according to package directions.
While the pasta is cooking, put all the other ingredients in a blender and blend until you have a thick, creamy sauce. Yes. It’s that easy.
Drain the cooked pasta and put in a large bowl. Toss with the sauce.
Additions: If I have cherry tomatoes, I sometimes throw a few in the blender for an even tomato-i-er flavour.
I think this dish would be great with a couple handfuls of chopped fresh spinach or kale added to the pasta pot right before draining the noodles (just enough to blanch the greens).
I love this dish with broccoli and peas.
This recipe is my mildly modified version of the recipe from Laura Machell.