Creamy Vegetarian Pasta with Tomato and Arugula

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40 Minutes Prep
2 Hours 40 Minutes Total
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6 Servings

Easy to make cashew cream and a generous amount of nutritional yeast give this mac and cheese-inspired pasta dish its indulgent cheesy flavor and rich creamy sauce. Muir Glen™ organic fire roasted diced tomatoes and peppery arugula give it an unexpected burst of fresh flavor.

Ingredient List
  • 1 1/2 cups raw cashews Small check mark in a circle icon
  • 16 oz uncooked gemelli pasta (4 cups) Small check mark in a circle icon
  • 2 tablespoons olive oil Small check mark in a circle icon
  • 1 cup chopped onions Small check mark in a circle icon
  • 3 cloves garlic, finely chopped Small check mark in a circle icon
  • 1 1/2 cups water Small check mark in a circle icon
  • 3/4 cup nutritional yeast Small check mark in a circle icon
  • 1 1/2 teaspoons salt Small check mark in a circle icon
  • 1 tablespoon lemon juice Small check mark in a circle icon
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained Small check mark in a circle icon
  • 3 cups baby arugula Small check mark in a circle icon
Preparation
  1. Add cashews to medium bowl; cover with cold water. Soak cashews in refrigerator at least 2 hours, but no longer than 12 hours. Drain and rinse.
  2. Cook and drain pasta in Dutch oven as directed on package. Return to Dutch oven; add 1 tablespoon of the oil, and toss to coat.
  3. Meanwhile, in 8-inch skillet, heat remaining 1 tablespoon oil over medium heat; sauté onions and garlic in oil 4 to 5 minutes or until softened. Remove from heat.
  4. In blender, add cooked onion mixture, soaked cashews, 1 1/2 cups water, the nutritional yeast, salt and lemon juice. Cover and blend 2 to 3 minutes, scraping down sides as necessary, until completely smooth.
  5. Add sauce and tomatoes to cooked pasta in Dutch oven. Cook and stir over medium-low heat 3 to 5 minutes or until hot. Remove from heat; stir in arugula.