Creamy Vegetarian Pasta with Tomato and Arugula

Preparation

1. Add cashews to medium bowl; cover with cold water. Soak cashews in refrigerator at least 2 hours, but no longer than 12 hours. Drain and rinse.
2. Cook and drain pasta in Dutch oven as directed on package. Return to Dutch oven; add 1 tablespoon of the oil, and toss to coat.
3. Meanwhile, in 8-inch skillet, heat remaining 1 tablespoon oil over medium heat; sauté onions and garlic in oil 4 to 5 minutes or until softened. Remove from heat.
4. In blender, add cooked onion mixture, soaked cashews, 1 1/2 cups water, the nutritional yeast, salt and lemon juice. Cover and blend 2 to 3 minutes, scraping down sides as necessary, until completely smooth.
5. Add sauce and tomatoes to cooked pasta in Dutch oven. Cook and stir over medium-low heat 3 to 5 minutes or until hot. Remove from heat; stir in arugula.

Tips

• Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
• Gluten-free pasta can be substituted for the pasta in this recipe.
• Nutritional yeast is a deactivated yeast with strong flavor often described as cheesy, which makes it popular in vegan or dairy-free recipes as a cheese substitute.
• Arugula is a variety of lettuce with a peppery flavor.
• Gemelli is a short-form pasta that resembles two strands twisted together. It’s an interesting shape that looks appealing in this recipe. Elbow macaroni can be substituted for gemelli in this recipe.
• The diced tomatoes are drained in this recipe because, if they weren’t, the extra liquid in the tomatoes would make the sauce too thin and turn it a pinkish color.

Nutrition Information