Tomato basil penne with cashew cream, vegan

Name: Tomato basil penne with cashew cream, vegan
Ingredients: 1 teaspoon salt (divided); 1/2 teaspoon pepper; 1/2 teaspoon chili flake (more or less depending on your taste); 1 teaspoon dry oregano (2 teaspoon fresh); 6 tablespoons olive oil (divided); 1 tablespoon of engevita (or nutritional) yeast; 1 teaspoon Better Than Bouillon veggie paste; 1 1/2 cups veggie stock; 1 cup raw cashews; 3 cups cherry tomatoes halved; 2 shallots chopped coarsely; 1/2 cup white wine; 6 medium cloves garlic minced; 2 tablespoons of tomato paste; 1 cup of basil leaves coarsely chopped (divided); One bunch of kale (about 6 cups loosely packed, bite-sized pieces); 1 cup of pasta water; 500 g of penne (or pasta of your choice).

www.nuthut.ca

We don't do much dairy in our house, so as with many folks we tend to use blended cashews to add the sometimes creamy quality that so many recipes benefit from. Below is a recipe that Victor came up...

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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 www.nuthut.ca.

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