Pasta with Creamy Basil Sauce (Vegan!)
This pasta with creamy vegan basil sauce is so creamy and packs a tonne of flavour! Served with your favourite pasta. (Mine is orecchiette).
Equipment
- oven
- Big pot for pasta
- Blender
Ingredients
- 75 grams cashews, soaked
- 250 grams tofu, soft/traditional
- 1 lemon
- 250 grams water
- ½ tsp salt
- 1 clove garlic
- 50 grams basil
- 200 grams kale
- 200 grams cooked chickpeas
- 1 tsp paprika powder
- ½ tsp sea salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 500 grams orecchiette or pasta of choice
- 6 shallots, finely chopped
- 300 ml olive oil
Instructions
The Creamy Basil Sauce
- First you have to soak your cashews. If you're in a pinch or you forgot, you can also boil the cashews for about an hour or until they're soft enough to blend.
- Pop the soaked cashews in the blender with the tofu, a pinch of salt, water, lemon juice, and garlic. Blitz until blended.
- Add the basil and kale and blend again. Taste test and adjust flavours accordingly. Set the sauce aside for later.
Shallots
- Thinly slice the shallots. Add to the cold oil that you've added to a medium sized pot.
- On low to medium heat, heat the oil with the shallots.
- Occasionally stir, letting the shallots get a golden brown colour for about 20 to 30 minutes.
- Drain and place onto kitchen paper with a pinch of salt.
- Filter the oil into a jar and use to drizzle on literally everything.
Chickpeas
- Preheat the oven to 200 °C (400 °F).
- Add the rinsed and dried chickpeas to a baking sheet with olive oil, paprika, salt, and pepper.
- Bake for about 30 minutes or until golden brown and crispy.
Pasta
- Whilst the chickpeas are in the oven, boil water with generous amount of salt and cook the pasta al dente.
- Serve with the sauce, top with chickpeas and shallots and more basil.
Notes
This recipe can be gluten free if you use GF pasta.
The sauce will keep for up to a week in the fridge in an air tight container.
Tried this recipe?Let us know how it was!