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

  • 2 heads
    butter (Boston) lettuce
  • ⅔ cup
    cashews, roasted unsalted
  • 8 fl oz
    chicken or vegetable broth
  • 1
    English cucumber
  • 1 small pkg
    fresh basil
  • 1 pint
    grape tomatoes
  • ¼ cup
    nutritional yeast flakes
  • 10 oz
    penne pasta
  • 2 (8 oz) cans
    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 large pot 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.
    2 tsp salt
    10 oz penne pasta
  • 2
    Wash and dry the fresh produce.
    1 pint grape tomatoes
    1 English cucumber
    1 small pkg fresh basil
    2 heads butter (Boston) lettuce
  • 3
    Place cashews in a small bowl. Using a measuring cup, carefully remove 2 cups of boiling water from the pot and pour over the cashews; let sit for 15 minutes.
    ⅔ cup cashews, roasted unsalted
  • 4
    Meanwhile, place oil, vinegar, sugar, and spices in a large bowl; whisk to combine the dressing.
    ¼ cup extra virgin olive oil
    2 tbsp red wine vinegar
    2 tsp brown sugar
    ½ tsp salt
    ¼ tsp garlic powder
    ¼ tsp Italian seasoning
    ¼ 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.
    2 (8 oz) cans tomato sauce
    8 fl oz (1 cup) chicken or vegetable broth
    ¼ cup nutritional yeast flakes
    4 tsp all-purpose flour
    1 tsp salt
    1 tsp Italian seasoning
    ½ tsp onion powder
    ½ tsp garlic powder
    ¼ tsp black pepper
  • 9
    Drain pasta, return to the pot, and set over medium heat. Add the sauce from the blender and stir to combine; cook, stirring occasionally, until warmed through, 4-5 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!