The Pioneer Woman Tasty Kitchen
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Linguine with Basil Cashew Cream Sauce and Crushed Tomatoes

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Level: Easy

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Description

A creamy, vegan twist on vodka sauce.

Ingredients

  • 2 cups Cashews, Raw And Unsalted
  • 1-¾ cup Water
  • 1 Tablespoon Lemon Juice
  • 2 cloves Garlic, Peeled
  • 1 teaspoon Salt
  • 1 cup Fresh Basil
  • 1 pound Linguine
  • 1 Tablespoon Olive Oil
  • 1 clove Garlic, Peeled And Minced
  • 15 ounces, weight Canned Crushed Tomatoes
  • 1 cup Fresh Basil

Preparation

In a high powered blender, combine cashews, water, lemon juice, garlic, salt, and 1 cup of basil on high speed for 2-3 minutes or until cashews are no longer gritty. Set aside.

Next, cook pasta according to package instructions. When done, drain it but make sure to reserve 1/3-1/2 cup pasta water to thin sauce. Set pasta and reserved water aside.

For tomato sauce, quickly saute minced garlic clove in 1 tablespoon olive oil in a saucepan over medium heat. This will only take a minute or two—try not to burn. Add crushed tomatoes and remaining 1 cup of fresh basil. Stir to combine and cook until warm.

Pour cashew sauce over noddles. You may need to add more water until the sauce reaches a desired consistency. Pour tomato sauce on top and sprinkle with more fresh basil. Serve warm.

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