|10 min||10 min||1|
|1/8 cup chopped||Sweet onion|
|1/4 cup||Cashew nuts, raw (soaked)|
|1/8 cup||Vegetable stock/broth|
|0.04 cup||Sun-dried tomato, packed in oil, drained|
|1/8 tsp||Apple cider vinegar|
|1/8 tbsp||Lemon juice|
|1/8||garlic clove (chopped)|
|1/8 tbsp||Nutritional yeast|
|1/3 tbsp||Extra virgin olive oil|
|0 splash||White wine, dry|
|0.04 tsp||Red pepper flakes|
|0||Salt and pepper|
|0||pack of pasta (your choice)|
Heat a skillet over medium, and sautee the onions in oil, about 5 minutes, until translucent.
Add onions along with all the rest of the ingredients (minus pasta) to a high powered blender, blend until smooth and creamy. Heat in saucepan, add splash of white wine and a pinch of red pepper flakes, salt and pepper, add cooked noodles and stir to combine.