Creamy Vegan Marry Me Pasta

1.Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.

2.While the pasta cooks, prepare the creamy cashew sauce. In a high-speed blender, combine the soaked and drained cashews, almond milk, nutritional yeast, lemon juice, and a pinch of salt and pepper. Blend until completely smooth and creamy. Set aside.

3.Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and chopped shallot, sautéing for about 2-3 minutes until fragrant and translucent, but not browned.

4.Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften and release their juices. Stir in the red pepper flakes and dried Italian herbs, cooking for another minute.

5.Pour the cashew cream sauce into the skillet with the tomatoes. Stir well to combine and gently heat the sauce for 3-4 minutes, allowing it to thicken slightly. If the sauce becomes too thick, add reserved pasta water a tablespoon at a time to reach desired consistency.

6.Add the cooked pasta to the skillet and toss gently to coat the noodles evenly with the creamy sauce. Stir in the chopped fresh basil and adjust seasoning with salt and freshly ground black pepper to taste.

7.Drizzle the remaining 1 tablespoon of olive oil over the pasta and give it a final toss.

8.Serve immediately, garnished with extra fresh basil leaves.