Vegan Ricotta Pasta

We used to eat a lot of ricotta pasta. But when my lactose intolerance got worse I couldn't eat it anymore. At that time I was searching and experimenting with my dishes until I found this amazing dish. It gives you that creaminess and that creamy tomato tastes that give you so much flavor.


Useful ingredient information:


Cashew nuts

Is a vegan protein supplier and also helps us sleep better. If you prefer a perfect smooth creamy texture then soak the nuts in cold water the evening before.


Tomatoes

Either you can buy cans of minced tomatoes or you can make the sauce from fresh tomatoes. By blanching and peeling the skin you only have to cut them up and boil them for 20 minutes with fresh herbs.

Ingredients:

  • 120g cashew nuts

  • 1 can of minced tomatoes

  • 1 clove of garlic

  • 1 medium onion

  • 1 tsp tomato paste

  • 250g (Vegan) spaghetti

  • 1 tsp fresh basil

  • 1 tsp fresh parsley


„With our without Vegan spaghetti is up to you ”


Let's Start Cooking:

  1. In a small pot bring 300ml water to boil and add you cashew nuts

  2. Let it boil for 10 minutes at high heat

  3. In the meantime start a pot with salty water to boil you pasta in via the packaging instructions

  4. While both pots are boiling cut up some onions and fry them in a large pan until they are glassy and cut up basil and parsley just for a few seconds until they are soft

  5. By now the cashew nuts should be done

  6. Drain the water and add into a blender with the onions, a can of minced tomatoes and the tomato paste.

  7. Blend until it's smooth

  8. Put the sauce into the pan and heat it up with a spoon of olive oil. Add the al-dente pasta and you are left with an amazing dish

Enjoy!

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