Vegan Tomato Basil Fettuccine Recipe By Tasty

Steps:

• Bring 4 quarts of water to a boil. When boiling, add 1 tbsp of salt and cook fettuccine for 12 minutes, or according to the package directions.
• In a wide skillet, heat olive oil over medium-high heat until the oil is shimmering. Add onion, garlic, and red pepper flakes and cook for 3 to 5 minutes or until the onions are tender.
• Add flour and stir until combined. Add the tomatoes and the salt and cook over medium-high heat, stirring occasionally, until the sauce has thickened and some liquid has evaporated, about 8 minutes.
• Drain the fettuccine and toss it with the sauce and fresh basil. Test for seasoning, and add salt and pepper as needed until sauce is adequately seasoned.
• Plate and serve.
• Enjoy!

Steps:

• Put a large pot of salted water on to boil.
• Core the tomato, then roughly chop it. Add it to your blender, seeds, skin and all. Add cashews, tomato paste, and water. Blend until very smooth.
• Add olive oil to a large saute pan over medium-high heat. Add garlic and saute until golden, being careful not to burn. Once water is boiling, add pasta. Pour sauce from the blender into the saute pan and bring to a simmer. Add salt and let cook for 4-5 minutes, stirring occasionally.
• If desired add wine/water to thin out the sauce. Taste and season more if necessary. Let simmer until pasta is finished cooking. Once pasta is cooked, drain. Add pasta to the saute pan with black pepper and freshly chopped basil leaves. Toss to coat. Serve immediately, garnishing with more pepper and basil.