Alyssa is a Vancouver based holistic nutritionist, mother and CEO of Nourished, where she helps people learn healthy nutrition habits and sets them up for a lifetime of wellness.
We had the opportunity to meet with Alyssa recently and watch her create one of her favourite go-to pasta sauce recipes, which happens to be vegan! Alyssa chose this recipe because she was easily able to access the ingredients needed from Livlite. While whipping up this recipe we chatted with Alyssa about zero waste swaps we made in our own homes, and what challenges we encounter regularly and brainstormed on what we can do to address them.
So more about this sauce…it is dairy-free, creamy, rich and luxurious while packing in a huge nutrient punch—lypocene, healthy fats, fiber, calcium, protein and vitamin B. This recipe does ask for you to soak the cashews overnight, but Alyssa shared that if you are in a pinch you can always adjust by doing a quick soak in boiling water instead. The soaked cashews are what give this sauce its velvety texture. We love this sauce because its an easy way to add a vegan dish to our routine, while still getting that creamy dairy-like satisfaction! Any pasta will work with this, but we recommend shells or radiator pasta, both available at livlite.co. This recipe serves 4, but trust us, you should just go ahead and double it.
- 1/2 C Olive Oil
- 2-3 C Cherry Tomatoes halved (any tomatoes will work!)
- 2 Red Peppers sliced thinly
- 3 Cloves Garlic sliced
- 1 C Cashews (soaked for at least 15 minutes)
- 1 C Tomato Paste
- 2 Tbsp Nutritional Yeast
- 2 Tsp Sea Salt
- 1/2 C Basil torn (optional)
- 1 Package Pasta (368g Durum Sea Shells)
- Coat tomatoes and red peppers with 3 tbsp of olive oil and salt. Mix well.
- Saute in pan until tomatoes and peppers are blistering and browning and cooked though. Reduce heat. Keep all juices and seeds.
- Drain cashews. Discard water.
- Add cashews, nutritional yeast, salt, 1/3 c water, tomato paste, garlic and rest of olive oil to blender and blend until smooth.
- In a large pot, salt water and boil for pasta. Once boiled, add pasta.
- Once pasta is done, drain but make sure to reserve a bit of pasta water to add into sauce to make it even creamier.
- Add pasta back to pot, add tomato and pepper mixture, salt, pepper and pour sauce slowly to coat. Make sure not to add all the sauce. If you want more, you can add later.
- Add basil and mix. Salt and pepper to taste.