Creamy Tomato and Basil Pasta with Cashew Ricotta

Prepare the Cashew Ricotta

Drain the soaked cashews and place them in a food processor or high-speed blender. Add the lemon juice, nutritional yeast, garlic powder, and 2 tablespoons of plant-based milk. Blend until smooth and creamy, adding more plant-based milk if needed to reach the desired consistency. Set aside.

Cook the Pasta

Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.

Make the Tomato Sauce

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Pour in the crushed tomatoes, season with salt and pepper, and bring to a simmer. Reduce heat and let simmer for 15 minutes, stirring occasionally.

Combine and Serve

Stir in the chopped fresh basil into the tomato sauce. Add the cooked pasta to the skillet and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Serve immediately, topped with generous dollops of the cashew ricotta.

Nutrition Facts Estimated per 100g of product

(Note: These are estimates and can vary based on specific ingredients used)

• Calories: 150-200
• Protein: 5-7g
• Fat: 6-8g
• Carbohydrates: 20-25g
• Fiber: 2-3g

Other Important Considerations for Nutrition

• Adjust seasoning to taste. Consider adding a pinch of red pepper flakes for a little heat.
• This recipe is a good source of plant-based protein and fiber.
• If you have nut allergies, consider using a seed-based ricotta alternative (e.g., sunflower seeds or pumpkin seeds).