Sundried Tomato, Mushroom and Cashew Ricotta Pasta

This sundried tomato, mushroom and cashew "ricotta" pasta is so easy to make. It's so delicious you'll be be wanting to make extra so you can have leftovers for days!

Serves 4


•       1 can of diced tomatoes
•       2 tbsp of tomato paste
•       1 onion diced
•       2 cloves of garlic minced
•       2 cups of sliced mushrooms
•       1 tbsp dried Italian herbs
•       1/2 cup of chopped sundried tomatoes
•       1 tbsp olive oil
•       1 tsp chili flakes
•       a packet of spaghetti or fettuccine pasta
•       salt and pepper to taste
•       fresh basil

Cashew Ricotta Cheese:

•       1 cup of soaked raw cashews in water (minimum 2 hours- best overnight)
•       1/2 cup of water
•       2 tbsp of nutritional yeast 
•       1/2 tsp of salt
•       1/2 tsp of garlic flakes


1      Boil some water and cook your pasta following the packet instructions.
2      Cook the onion and garlic in a pan with olive oil.
3      Add in the mushrooms.
4      Add the chili flakes, dried herbs and cook until mushrooms and capsicum are cooked.
5      Add in the sundries tomatoes and the can of diced tomatoes and simmer on low heat.
6      Once the pasta is cooked, drained and mix with the sauce. 
For the cashew ricotta:
1      Rinse and drain the cashews. 
2      Mix the cashews in a blender with the water, salt and nutritional yeast until creamy.
3      Serve a large dollop on each pasta bowl to add a cheesy creamy factor!
I hope you enjoy this healthy vegan pasta with the cashew Ricotta. 

Recipe lovingly provided by Claire Power, The Healthy French Wife

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