Vegan Tomato Pasta
serves 2 to 3
Creamy tomato sauce:
2/3 cup cashew nuts, preferably soaked
1 jar (350 g) Urtekram pasta sauce
a few basil leaves
salt & black pepper
250 g Liviva Soybean Spaghetti
250 g cherry tomatoes
a couple handfuls baby spinach
1. If possible, soak the cashew nuts in plenty of water for at least four hours. Rinse and drain.
2. Start by making the tomato sauce. Add the nuts, pasta sauce, fresh basil, and a pinch of salt and black pepper to a blender and blend until smooth. Add a bit of water if needed to make the sauce as smooth as possible. Taste and add spices if needed.
3. Boil the pasta and prep the rest of the ingredients in the meanwhile. Cut the cherry tomatoes in half and rinse the spinach. Heat a large frying pan and add a a couple spoonfuls of oil to the pan. Sauté the cherry tomatoes on medium heat for a few minutes until they are nicely softened. Add the spinach to the pan and sauté for another minute or so.
4. Turn off the heat and add the pasta and the prepped tomato sauce to the pan. Mix all the ingredients together. Serve warm and enjoy!