Preheat your oven to 400°F (200°C). Place the quartered tomatoes on a baking sheet, drizzle with a bit of olive oil, and season with salt and pepper. Roast in the oven for about 20 minutes or until they're soft and slightly charred.
While the tomatoes are roasting, cook the linguine according to the package instructions until al dente. Drain and set aside.
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant. In a blender, combine the sautéed garlic, soaked cashews, vegetable broth, and nutritional yeast. Blend until smooth and creamy. If the sauce is too thick, add a bit more broth to reach your desired consistency.
Pour the creamy garlic sauce over the cooked linguine. Gently toss to coat the pasta evenly. Add the roasted tomatoes and give a gentle mix. Season with salt, pepper, and red chili flakes if using.
Serve the creamy pasta in bowls, garnished with fresh basil leaves. Enjoy the rich flavors and the creamy texture, making every bite a vegan delight.
Chef's Note:
- For an added touch of richness, sprinkle some vegan parmesan on top before serving.
- You can also add sautéed spinach or mushrooms for an extra layer of flavor and nutrition.
Ingredients
Directions
Preheat your oven to 400°F (200°C). Place the quartered tomatoes on a baking sheet, drizzle with a bit of olive oil, and season with salt and pepper. Roast in the oven for about 20 minutes or until they're soft and slightly charred.
While the tomatoes are roasting, cook the linguine according to the package instructions until al dente. Drain and set aside.
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant. In a blender, combine the sautéed garlic, soaked cashews, vegetable broth, and nutritional yeast. Blend until smooth and creamy. If the sauce is too thick, add a bit more broth to reach your desired consistency.
Pour the creamy garlic sauce over the cooked linguine. Gently toss to coat the pasta evenly. Add the roasted tomatoes and give a gentle mix. Season with salt, pepper, and red chili flakes if using.
Serve the creamy pasta in bowls, garnished with fresh basil leaves. Enjoy the rich flavors and the creamy texture, making every bite a vegan delight.