👩🍳 Instructions
1
Soak cashews in hot water for 2 hours (or quick-soak in boiling water for 20 minutes). If using white beans, skip this step.
2
Sauté chopped onion in 1 tbsp reserved sun-dried tomato oil over medium heat until translucent, about 6-8 minutes. Add garlic and smoked paprika and cook 30 seconds more.
3
Add most of the drained sun-dried tomatoes to the skillet and cook 1 minute to release aroma; reserve a few tomatoes for garnish.
4
Blend the onion–tomato mixture with soaked cashews (or white beans), nutritional yeast, lemon juice, white wine or vinegar, plant milk, and reserved tomato oil until smooth. Adjust thickness with more plant milk or a little soaking liquid.
5
Cook pasta in a large pot of salted boiling water until one minute shy of al dente. Reserve 1 cup pasta water, then drain.
6
Return drained pasta to the pot over low heat. Add blended sauce and toss, adding reserved pasta water a little at a time until sauce clings to the pasta and is glossy.
7
Stir in torn basil leaves and lemon zest. Taste and season with salt and pepper. Top with toasted panko, extra sun-dried tomatoes, and red pepper flakes if using.
8
Serve immediately, garnished with fresh basil and a drizzle of reserved tomato oil.
