Delicious creamy, fruity and summery pasta salad with a pesto of cashews and sun-dried tomatoes. The perfect side dish for vegan grilled specialties, or simply on its own as a light lunch or dinner.
Soak cashews in either cold water for at least 6 hours or hot water for one hour. Strain, rinse with cold water and set aside.
Soak dried tomatoes in hot water for one hour, strain and save soaking water.
110 g Dried tomatoes without oil
Meanwhile, cook pasta according to package directions, rinse with cold water and set aside.
500 g Pasta at will
Place soaked tomatoes, cashews, garlic, olive oil, maple syrup, lemon juice, nutritional yeast flakes, salt and pepper in a blender and blend to a fine pesto. Initially work with low revolutions and slowly turn up.
110 g Dried tomatoes without oil, 180 g Cashews, 2 Garlic cloves, 30 ml Olive oil, 7,5 ml maple syrup, 15 ml Lemon juice, 15 g Nutritional yeast flakes, Salt and pepper to taste
Add sips of sage tomato soaking water to make the paste easier to work with until the desired consistency is reached.
Add to the pasta and stir vigorously once until everything is evenly combined.
Fresh basil to taste
Portion onto plates, garnish with fresh basil and enjoy.