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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 640 calories
  • 35 min
  • 4 servings

Ingredients

  • 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

Instructions

  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!

Nutrition per Serving

Calories
640
Fat
27g
Net Carbs
73g
Protein
22g

Cookware

  • can opener
  • chef's knife
  • colander
  • cutting board
  • hand or regular blender
  • large pot
  • measuring cups
  • measuring spoons
  • mixing bowls
  • stirring spoon
  • tongs
  • whisk or fork