Can I use other types of pasta?

Absolutely! Feel free to swap in gluten-free pasta, whole grain, or any kind you prefer.

How can I make this gluten-free?

Use gluten-free pasta as a perfect alternative; the sauce remains delicious regardless.

Yes! Prepare the sauce and pasta separately ahead of time to reheat when ready to serve.

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Soak the cashews in water for at least 4 hours to achieve a creamy texture.
Cook the pasta in a large pot of boiling water according to package directions until al dente. Drain and set aside.
In a blender, combine the soaked cashews, sun-dried tomatoes, garlic, vegetable broth, nutritional yeast, and lemon juice. Blend until smooth and creamy.
Add the creamy sauce to a large skillet over medium heat and stir continuously for about 2-3 minutes, seasoning with salt and pepper to taste.
Add the cooked pasta to the skillet and mix well to ensure each piece is coated in the sauce.
Serve in bowls, garnished with fresh basil if desired.

Soaking cashews long enough is key to creaminess. Adjust seasoning to taste.