Difficulty Level: Easy
Prep Time: 2 hours
Cook Time: 30 minutes
Serving Size: 2-4 servings
Vegan Sun-dried Tomato Radiatori:
1/2 lb. radiatori, or any short pasta
1 cup raw cashews
1 cup water
1 cup sun-dried tomatoes (semi-dried works best if you can find them)
1/2 tsp. salt
1/4 cup nutritional yeast
Juice of 1/2 lemon
2 garlic cloves, minced
1 tbsp. extra virgin olive oil
1/3 cup lemon-garlic panko breadcrumbs
Basil for garnish
Lemon-Garlic Panko Breadcrumbs
1/2 cup plain panko breadcrumbs
2 tbsp. extra virgin olive oil
1 garlic clove, minced
Juice of 1/2 lemon
1/4 tsp. salt
Lemon-Garlic Panko Breadcrumbs:
In a large pot over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant. Stir in the panko breadcrumbs along with the salt and toast in the pot, stirring frequently with a wooden spoon (be careful not to burn!). Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.
Vegan Sun-dried Tomato Radiatori
Soak the cashews for a minimum of 2 hours in a bowl of water (the longer the better, so if you can soak them overnight, do it).
Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it’s al dente.
After the cashews have soaked, add them to a blender along with 1 cup of water and blend until smooth and creamy, adding extra water if needed.
Next, add the sun-dried tomatoes, salt and the juice of 1/2 lemon. Blend until smooth. Add more salt to taste.
In a large sauté pan over medium-low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant. Add the sun-dried tomato sauce and stir.
Strain the pasta and reserve 3/4 cup pasta water. Add the pasta to the pan along with the sun-dried tomato sauce and 1/4 cup pasta water. Toss on medium heat, adding more pasta water as needed, 1/4 cup at a time.
Plate and top with basil and lemon-garlic panko breadcrumbs and serve!