Creamy Vegan Pesto Pasta with Roasted Cherry Tomatoes | Recipe Cart
Creamy vegan pesto pasta with roasted cherry tomatoes - quick and easy recipe for 4 servings in 30 minutes. Perfect plant-based meal!
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Ingredients
- 1 cup (140 grams) raw cashew nuts
- 2 to 3 cups (300-375 grams) cherry tomatoes (, quantity doesn't have to be exact)
- a drizzle of olive oil (, omit for oil-free)
- ½ teaspoon fine sea salt ((plus a little extra for seasoning the tomatoes))
- ¼ teaspoon freshly ground black pepper ((plus a little extra for seasoning the tomatoes))
- ¾ to 1 cup (180 to 240 ml) dairy-free milk (, unsweetened & unflavored)
- 4 to 5 tablespoons dairy-free pesto (, I like to use my kale pesto)
- 1lb (453 grams) dried pasta (, gluten-free if necessary)
- 1 handful flaked or slivered almonds
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