Vegan Sun Dried Tomato Pasta

Ingredients

• 1 lb pasta of choice
• 1 cup of pasta water
• 3 Tablespoons vegan butter
• 1 medium white onion
• 3 cloves garlic
• 1 tsp dried oregano
• 1/2 cup (100g) sun-dried tomatoes
• 1 cup (35g) fresh spinach
• salt and ground black pepper to taste

Cashew Sauce

• 1/2 cup (82g) raw cashews
• 1 cup (206ml) boiling water
• 1/2 tsp salt

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Creamy Cashew Sauce

1. Soak cashews with boiling water for at least 30 mins.
2. In a food processor or blender, blend the cashews with half the water that the cashews were soaking in. Blend for about 2 minutes or until it looks like a paste.
3. Add the rest of the water 1/4 cup at a time, and salt and blend till you get a silky consistency and set aside.

Pasta

1. Cook pasta al dente according to the instructions on the package with salted water.
2. While the pasta water is boiling, melt 2 TBSP of butter in a large skillet on medium-high heat.
3. Add onions and occasionally stir for about 10 minutes until the onions are browning.
4. Add garlic and stir for 1 minute.
5. Stir in the tomatoes and pour in the cashew sauce and pasta water.
6. Add salt, pepper, and dried oregano, then bring to a quick boil.
7. Turn off the stove, immediately add the pasta straight from the pot, toss in the remaining 1 TBSP of butter and add the chopped spinach. Stir till all the sauce covers the pasta.
8. Optional: Garnish with basil and pine nuts!

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