•1 pound whole-wheat pasta shells (or other pasta shape of your choice)
•2 cups pasta water
•1 cup raw cashews, soaked in water for at least 30 minutes
•1 cup low sodium vegetable broth
•3/4 cup sun dried tomatoes (if they’re really dry, feel free to soak them in the broth first)
•1 tablespoon nutritional yeast
•1 tablespoon lemon juice
•1 clove garlic, roughly chopped
Salt and pepper to taste
•1 teaspoon crushed red pepper flakes (less if you don’t like the heat)
•1/2 cup thinly sliced basil leaves, plus more for garnish


•Cook the pasta according to the directions on the package. Make sure the pasta is al dente.

•While the pasta cooks, put the cashews, broth, tomatoes, nutritional yeast, lemon juice, and garlic into a food processor or blender. Blend until smooth, then taste and adjust the salt and pepper as desired. You might have to add in some of the pasta water to get a smooth, creamy consistency.

•Reserve the remaining pasta water, then drain the pasta and return it to the pot over low heat. Mix in the rest of the water, cream sauce, red pepper flakes, and basil. Stir until the sauce coats the noodles and everything is heated through. Serve hot (though cold leftovers are also delicious).

Friday, January 10, 2014