Name: 250g Mascarpone Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 250g pasta of your choice; 1 cup soaked cashews; 1 cup unsweetened almond milk; 2 tbsp nutritional yeast; 2 cloves garlic, minced; 1 tbsp lemon juice; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp olive oil; 1 red bell pepper, diced; 1 zucchini, diced; 1 cup cherry tomatoes, halved; Fresh basil leaves, chopped

Instructions

Cook the pasta according to package instructions. Drain and set aside.
In a blender, combine soaked cashews, almond milk, nutritional yeast, garlic, lemon juice, salt, and black pepper. Blend until smooth and creamy, adding more almond milk if needed to reach desired consistency.
In a large skillet, heat olive oil over medium heat. Add the red bell pepper and zucchini. Cook until slightly softened, about 5-7 minutes.
Add the cherry tomatoes to the skillet and stir for another 2-3 minutes until they start to soften.
Pour the cashew mascarpone sauce over the vegetables in the skillet and stir to combine. Let the sauce simmer for 2-3 minutes, allowing the flavors to meld together.
Add the cooked pasta to the skillet and toss everything together until the pasta is well coated with the creamy sauce.
Remove the skillet from heat and sprinkle fresh basil on top for a burst of flavor and color.
Serve the Mascarpone Pasta hot, garnished with extra basil leaves if desired.

Ingredients

Instructions

Nutrition Facts