Creamy Tomato Vegan Pasta

Vegan or not, this indulgent pasta is sure to have everyone going back to the pot for another serving.
In this recipe, a homemade vegan cream made from quick-soaked cashews rounds out our robust sauce of sun-dried
tomatoes and tomato paste. The result is a complex, rich sauce that rivals even our favorite dairy-filled varieties.
vegan pasta you make for lifelong dairy lovers. Vegan or not, this indulgent pasta is sure to have everyone going
back to the pot for another serving. In this recipe, a homemade vegan cream made from quick-soaked cashews rounds
out our robust sauce of sun-dried tomatoes and tomato paste. The result is a complex, rich sauce that rivals
even our favorite dairy-filled varieties. We finished this dish off with a shower of spiced toasted cashews
and fresh basil—trust us, it’s the final perfect touch to this creamy, tomato-focused pasta.

Ingredients
1 1/2 c. water, divided, plus more for pasta
3/4 c. raw cashews, divided
2 tbsp. plus 1 1/4 tsp. kosher salt, divided
16 oz. penne
3 tbsp. extra-virgin olive oil, divided
3 tsp. crushed red pepper flakes, divided
1 small yellow onion, chopped
4 cloves garlic, finely chopped
6 tbsp. tomato paste
1/4 c. sun-dried tomatoes, finely chopped
1/4 c. fresh basil leaves, finely chopped, for serving

Directions
Step 1
In a small pot over high heat, heat 1 cup water just until boiling. Remove from heat and add 1/2 cup cashews. Cover and let soak 1 hour.
Step 2
Drain soaked cashews, discarding soaking liquid, and thoroughly rinse. Transfer to a blender and add 1/2 cup water and 1/8 teaspoon salt. Blend until smooth, then transfer to a small container (you should have about 3/4 cup cashew cream).
Step 3
Bring a large pot of water to a boil and stir in 2 tablespoons salt. Add penne and cook, stirring occasionally, until very al dente, 2 to 3 minutes less than package instructions. Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
Step 4
Meanwhile, in a large, high-sided skillet, combine 1 tablespoon oil, 1/8 teaspoon red pepper flakes, 1/8 teaspoon salt, and remaining 1/4 cup cashews. Toast over low heat, tossing frequently, until fragrant, 4 to 5 minutes. Transfer to a small bowl; set aside. Wipe out skillet.
Step 5
In same skillet, heat remaining 2 tablespoons oil. Add onion, garlic, and 1/2 teaspoon salt and cook, stirring occasionally, until onions are softened, 5 to 7 minutes. Add tomato paste, sun-dried tomatoes, and remaining 1/4 teaspoon red pepper flakes and cook, stirring constantly, until paste darkens and starts to stick to bottom of pot, 3 to 4 minutes.
Step 6
Whisk in 3/4 cup cashew cream and 3/4 cup reserved pasta cooking liquid until combined, then bring to a simmer over medium-high heat. Add pasta and cook, tossing constantly and adding more pasta cooking liquid 1/4 cup at a time as needed, until pasta is al dente and sauce is glossy and coats pasta, 2 to 3 minutes; season with remaining 1/2 teaspoon salt as needed.
Step 7
Divide pasta among bowls. Using a microplane, finely grate reserved toasted cashews over pasta. Top with basil.