👩🍳 Instructions
1
If using dry-packed sun-dried tomatoes, soak in boiling water 15–20 minutes until tender; drain and reserve a tablespoon of soaking liquid. If oil-packed, roughly chop and reserve some oil.
2
Quick-soak cashews for 30 minutes in boiling water (or use pre-soaked cashews). Drain before blending.
3
Bring a large pot of salted water to a boil and cook pasta al dente according to package directions. Reserve 1 cup of pasta water before draining.
4
In a blender combine soaked cashews, sun-dried tomatoes, plant milk, nutritional yeast, lemon juice, miso, garlic, smoked paprika, and 1/2 cup reserved pasta water. Blend until smooth and silky, about 60–90 seconds.
5
Warm olive oil in a wide skillet over medium-low heat. Pour in blended sauce and gently heat until steaming (do not boil).
6
Add drained pasta to the skillet and toss, adding extra pasta water a tablespoon at a time until the sauce clings and the texture is glossy.
7
Turn off heat, fold in most of the basil, and season with salt, pepper, and more lemon if needed.
8
Serve topped with toasted nuts, remaining basil, and red pepper flakes if desired.
