Bottom-Friendly Sundried Tomato and Lemon Pasta

Bottom Friendly version of Hayden Haas' recipe!


Ingredients:


For Pasta:

  • 2 tbsp olive oil

  • 3 large shallots, thinly sliced

  • 2 tsp Italian Seasoning

  • 2 tsp crushed red pepper flakes

  • 1 large lemon, zested and juiced

  • 3 oz sun-dried tomato paste

  • 1 C Dairy-Free heavy cream

  • 2 C Spinach leaves

  • 1 C Vegan Parmesan (see recipe)

  • 1 lb Paccheri OR Rigatoni

  • Basil, julienned for garnish


For Vegan Parmesan:

  • 3/4 C cashews

  • 3 tbsp nutritional yeast

  • 1 tsp salt

  • 1/2 tsp garlic powder


Instructions:


For Vegan Parmesan:

  1. Add all ingredients to a blender and blend until the mixture has the consistency of grated parmesan. Set aside.

For the Pasta:

  1. Add oil to a large pot over medium/high heat. Once hot, add shallots and cook until glassy, about 5 minutes.

  2. Add Italian seasoning, crushed red pepper flakes, and lemon zest and cook until fragrant, about 30 seconds.

  3. Add lemon juice, sun-dried tomato paste, and dairy-free cream and mix to combine. Once the sauce begins to bubble slightly, add the spinach leaves and cook until wilted. Add vegan parmesan cheese and turn the heat off on the sauce.

  4. To a large stockpot of boiling water, add salt (PLENTY - this is your only chance to truly season the pasta) and pasta. Cook according to the package's instructions to achieve al dente!

  5. Before draining your pasta, reserve about 2 cups of pasta water. Drain your pasta and add the pasta to the sauce. Add reserved pasta water slowly, adding more as needed.

  6. Toss the pasta until it is perfectly creamy. Add basil and serve hot. Bottoms up!