Sundried Tomato Cashew Avocado Pasta

These ingredients simply mix together to make a great dish.  Use any type of pasta you like, bow tie, penne, spaghetti.  My favorite for this dish is Campanele.



  • Pasta
  • 1/2-3/4 cup Raw Cashew Nuts, soaked for 1 hour minimum (unless using a high speed blender like a Vitamix)
  • Ripe Avocado (optional) If not using avocado, increase cashews to 1 cup.
  • ½ cup loosely packed fresh Basil
  • ½ cup chopped Sun-Dried Tomatoes (oil packed, but drained)
  • 1 teaspoon Garlic (3-4 cloves)
  • 1 teaspoon Red Pepper Flakes
  • 2 tablespoons reserved Oil from Sun-Dried Tomatoes
  • 1 tablespoon Water to start
  • 1 teaspoon Maple Syrup
  • 3 tablespoons olive oil
  • 1 tablespoon Nutritional Yeast
  • 1/2 tsp Italian Seasoning
  • 1/4 tsp black pepper
  • 1 tsp salt


Cook pasta. Drain.

Place all other ingredients into a blender or food processor. Blend.  Use as much water as needed to only allow the blender to work.


2016-01-25 11.10.18

2016-01-25 11.20.07

Mix pasta and the sauce.  Add in a bit of water to loosen up the dish if needed.  Not too much!