Creamy Tomato Pasta (No Vodka)

Ingredients

• ½ cupraw cashews
• ½ cuphot water, for blending
• 12 ozrigatoni
• 2 tbspolive oil
• 1shallot, finely diced
• 4garlic cloves, minced
• 3 tbsptomato paste
• ½ tspred chili flakes
• 14 ozcrushed tomatoes, 1 can
• 2 tbspnutritional yeast
• 1 tspsugar
• ½ cuppasta water, reserved
• basil, torn
• salt

Method

1. Cover the cashews with boiling water and soak until soft.

   ⏱ 10 min

2. Drain the cashews and blend with 1/2 cup hot water until a perfectly smooth, thick cream.

3. Cook the rigatoni in well-salted water until al dente. Save 1/2 cup of the pasta water, then drain.

4. Heat the olive oil in a large skillet over medium. Cook the shallot until soft, then add the garlic, tomato paste and chili flakes. Stir until the paste darkens.

5. Add the crushed tomatoes, sugar and 1/2 tsp salt and simmer until thickened.

   ⏱ 10 min

6. Stir in the cashew cream and nutritional yeast, then add the pasta and a splash of pasta water. Toss until the sauce is silky and clings. Top with basil.