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Method
Step 1 of 5
Cook pasta till al-dente and save 1 cup of pasta water.
Step 2 of 5
Saute onions, peppers, and garlic in olive oil with salt and chili flakes for 8 minutes or until brown.
Step 3 of 5
Transfer to a blender and add in cashews (and the soaking liquid), nutritional yeast and pasta water. Blend till smooth and adjust seasoning if needed.
Step 4 of 5
Combine with cooked pasta on low heat for 2 minutes.
Step 5 of 5
Top with sweet basil.
Ingredients
1 cup cashews – soaked overnight
400g dry rigatoni
1 yellow onion, sliced
1 red bell pepper, sliced
5 garlic cloves, diced
½ cup nutritional yeast
1 tsp chili flakes
1 tsp salt
1 tbsp olive oil
Sweet basil, for serving
