​​Serves 4

 

Ingredients

 

Pasta Sauce

• 1 container of cherry tomatoes (15 small ones) or

     2 regular sized tomatoes

• 3/4 cup raw cashews, soaked 1 hour

• 1 cup vegetable broth

• 1 tsp. celtic sea salt

• 1 clove garlic

• 1/4 cup nutritional yeast

• 6-10 basil leaves or 4 tbsp. dry basil

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• 2 tsp. Mrs. Dash (seasoning)

• Coconut Oil

• 1 pk. noodles of your choice, we use brown rice speghetti noodles 



What to do

 

Soak cashews previously. The longer you soak the cashews the creamier your pasta will be. Drain the cashews twice.

 

Put the soaked cashews in the blender along with all the pasta sauce ingredients. Blend on high until smooth.

 

Boil water and cook noodles. Rice noodles need to be cooked carefully. Bring the pot of water to a boil and then add noodles. Turn down the heat to low and set the timer for 10 minutes for speghetti noodles and 6 minutes for macaroni noodles, while checking on them often. When they are slightly starchy in the inside, but soft on the outside they are done. They will soften up more on their own. 



While the noodles are cooking place a bit of coconut oil in a large pan and turn on to low heat. Pour sauce from the blender into your pan and heat it up, stiring often. Add Mrs. Dash and stir.



When Noodles are cooked you can add noodles right into the sauce and serve with a dash of sea salt and green onion.