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Creamy Sun-dried Tomato Pesto Fiorellišā£
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ā£500g fiorelli or your favourite pastaā£
ā£270ml of your favourite sun dried tomato pesto ā£
ā£2 tbsp cashew butterā£
ā£2 cloves garlicā£
ā£onion, mincedā£
ā£300g small, vine ripe tomatoes, halvedā£
ā£250ml plant-based milkā£
ā£salt & pepper to tasteā£
ā£1/2 cup sun dried tomatoes, sliced ā£
ā£a drizzle of olive oil ā£
ā£vegan parm ā£
ā£ā£
ā£In a frying pan over medium-high heat, cook onion and garlic in olive oil drizzle. When onions are translucent, add tomatoes. Season. ā£
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ā£Cook until tomatoes soften. Stir in cashew butter. ā£
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ā£Add tomato pesto and plant-based milk. Bring to a boil and reduce heat. Simmer until sauce thickens. ā£
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ā£In a pot of salted, boiling water, cook pasta. ā£
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ā£When the pasta is nearly al dente, drain water (reserving 1/2 cup of pasta water).ā£
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ā£Drain and add pasta to pan with simmering sauce. Cook for an additional few minutes until pasta is al dente. If your sauce is too thick, add reserved pasta waterājust a little at a time. ā£
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ā£Season, add sun dried tomatoes and stir!ā£
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ā£Enjoy!ā£
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