Craving comfort food with good for you ingredients? Look no further! This plant-based blush sauce is quick & easy to make, super creamy thanks to the blended cashews, and full of flavour thanks to the roasted cherry tomatoes. If you're looking to sneak in some extra veggies, this pasta would be amazing with sautéed mushrooms, spinach, broccolini or more cherry tomatoes. Enjoy!
Preheat oven to 200C(400F). Add 2 cups cherry tomatoes and one clove of garlic with skin to a baking tray with edges. Drizzle with 1 Tbsp of olive oil, 1/4 tsp salt, 1/4 tsp dried rosemary and a sprinkle of ground black pepper. Bake for 25 minutes, or until tomatoes are blistered.
Start boiling your pasta in the last 10 minutes the tomatoes are in the oven.
Once tomatoes are out of the oven, add the roasted tomatoes, roasted garlic clove (with skin carefully peeled off first) and all of the drippings from the tray to a blender. Add 1/2 cup soaked and drained cashews, 3/4 cup low-sodium vegetable broth, 3 large leaves of fresh basil, 1/2 Tbsp nutritional yeast and 1/2 Tbsp lemon juice. Blend for one minute or until smooth and creamy sauce forms.
Drain the pasta (do not rinse) and return to pot off heat. Pour sauce onto the hot pasta and stir through to warm up the sauce. Serve immediately.