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Creamy Vegan Cashew "Parma Rosa" Penne with Fresh Basil & Side Salad.

  • 1 head
    butter (Boston) lettuce
  • ⅓ cup
    cashews, roasted unsalted
  • 4 fl oz
    chicken or vegetable broth
  • ½
    English cucumber
  • ½ small pkg
    fresh basil
  • ½ pint
    grape tomatoes
  • ⅛ cup
    nutritional yeast flakes
  • 5 oz
    penne pasta
  • 1 (8 oz) can
    tomato sauce
  •  
    all-purpose flour
  •  
    black pepper
  •  
    brown sugar
  •  
    extra virgin olive oil
  •  
    garlic powder
  •  
    Italian seasoning
  •  
    onion powder
  •  
    red wine vinegar
  •  
    salt
  • 1
    Fill a medium saucepan halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
    1 tsp salt
    5 oz penne pasta
  • 2
    Wash and dry the fresh produce.
    ½ pint grape tomatoes
    ½ English cucumber
    ½ small pkg fresh basil
    1 head butter (Boston) lettuce
  • 3
    Place cashews in a small bowl. Using a measuring cup, carefully remove 1 cup of boiling water from the pot and pour over the cashews; let sit for 15 minutes.
    ⅓ cup cashews, roasted unsalted
  • 4
    Meanwhile, place oil, vinegar, sugar, and spices in a medium bowl; whisk to combine the dressing.
    2 tbsp extra virgin olive oil
    1 tbsp red wine vinegar
    1 tsp brown sugar
    ¼ tsp salt
    ⅛ tsp garlic powder
    ⅛ tsp Italian seasoning
    ⅛ tsp black pepper
  • 5
    Halve tomatoes and transfer to the bowl with the dressing.
  • 6
    Trim and halve cucumber, then thinly slice crosswise. Add to the bowl and set aside.
  • 7
    Drain cashews and place in a blender.
  • 8
    Add tomato sauce, broth, nutritional yeast, flour, and spices to the blender and purée until smooth.
    1 (8 oz) can tomato sauce
    4 fl oz (½ cup) chicken or vegetable broth
    ⅛ cup nutritional yeast flakes
    2 tsp all-purpose flour
    ½ tsp salt
    ½ tsp Italian seasoning
    ¼ tsp onion powder
    ¼ tsp garlic powder
    ⅛ tsp black pepper
  • 9
    Drain pasta, return to the saucepan, and set over medium heat. Add the sauce from the blender and stir to combine; cook, stirring occasionally, until warmed through, 3-4 minutes.
  • 10
    Meanwhile, pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.
  • 11
    Chop or tear lettuce into bite-sized pieces and transfer to the bowl with the dressing; toss to combine the salad.
  • 12
    Divide pasta between plates and top with basil. Serve with salad on the side and enjoy!