Linguini And Tomatoes With Matcha Cheezy Cashew Cream Sauce

Looking for a new recipe for Meatless Monday? Here's a simple vegan pasta dish you can enjoy without the guilt. 

How to Make Linguini And Tomatoes With Matcha Cheezy Cashew Cream Sauce

Vegan Recipe

Ingredients 

• 2 tbsp. Sugimoto Organic Daily Matcha 
• 6 garlic cloves, minced
• 2 pints cherry tomatoes, halved
• 12 basil leaves, chiffonade
• 2 cups raw unsalted cashews (soaked 2 hours)
• 1/3 cup nutritional yeast
• 1 bunch green onions, finely chopped, including most of the green tops
• 1/4 cup extra virgin olive oil
• 1 tbsp. freshly squeezed lemon juice
• 2 tbsp. water
• 1 16 oz. package of linguini
• Sea salt and freshly ground black pepper

Step 1: Cook the Pasta

Heat 6 quarts water to boiling. Add pasta and 1 tsp. salt. 

Boil pasta for 9-12 minutes until al dente. During this time, prepare the sauce.

Step 2: Prepare the Cashews

Drain cashews and add to blender with 2 tablespoons water. Process until smooth. Add more water 1 tablespoon at a time if needed.

Step 3: Saute 

Heat olive oil in large skillet on medium heat. Add tomato halves, green onions, and garlic. Sauté for about 2 minutes until tomatoes are slightly soft.

Step 4: Make the Sauce

Add Matcha, nutritional yeast, and lemon juice to cashew puree. Mix well. 

Add salt and pepper to taste. More water may be added if the consistency seems too thick.loo

Drain and add pasta to the mixture in the skillet and stir well to mix all ingredients. Add about half the basil and stir in. 

Sprinkle remaining basil on top before serving.

Check out more green tea recipes on our blog and by downloading our free Green Tea and Beyond recipe book.

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