A delicious creamy pasta dish made with cashews, capsicum, and nutritional yeast, perfect for a vegan meal. The dish offers a delightful blend of flavors and can be enjoyed warm, topped with additional chili flakes and fresh basil.
1: Soak cashews for 4+ hours.
2: Cook pasta according to packet instructions and save 1 cup of pasta water.
3: Sauté sliced onion, capsicum, and diced garlic in olive oil with sea salt and chilli flakes for 5-10 minutes until browned.
4: Transfer sautéed vegetables to a blender with soaked cashews, nutritional yeast, and saved pasta water.
5: Blend until smooth and adjust seasoning if needed.
6: Combine the blended sauce with cooked pasta on low heat for a few minutes until warm.
7: Top with more chilli flakes and fresh basil, if available, before serving.
