Creamy Vegan Veggie Pasta
Some say going vegan means sacrificing indulging in creamy, rich, buttery-tasting dishes, but they couldn’t be more wrong! Blended cashews, olive oil, and basil come together to add richness and...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rockymountainoliveoil.com.
Cooking tools:
- Blender
- Pot
- Colander
- Skillet
- Airtight container
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Wooden spoon
- Stove
- Refrigerator
- Mixing bowl
- Tongs
- Kitchen timer
- Serving bowl
Ingredients
- 8 ounces of your favorite vegan pasta
- 3 cups broccoli florets
- 2 Tablespoons Rocky Mountain Olive Oil Garlic Infused Olive Oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 ounces sun-dried tomatoes, sliced
- 4 ounces arugula (a few handfuls)
- Kosher salt
- ground black pepper
- Fresh basil leaves for garnish (if desired)
- 1 cup roasted, unsalted cashews
- 3 cloves garlic
- 1 teaspoon Rocky Mountain Olive Oil Sicilian Lemon White Balsamic Vinegar
- 1 teaspoon Rocky Mountain Olive Oil Basil Infused Olive Oil
- 1 cup packed fresh basil
- 1 cup water
- ½ teaspoon Kosher salt
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