A deliciously creamy vegan pesto alfredo pasta dish, featuring shallots, garlic, fresh basil, cashews, and more. Perfectly garnished with cherry tomatoes and vegan parmesan.
1: In a large pan, add 2 tbsp olive oil and add the shallot and whole garlic cloves, toast for a few minutes until slightly charred and golden, then set aside.
2: In a blender, combine everything for the creamy pesto starting with 1 cup of water and 1 tsp of salt. Add more water if it’s too thick and adjust seasoning to taste.
3: Using the same large pan, add 1 tbsp of olive oil and the crumbled vegan sausage, cooking for 5 minutes, tossing occasionally.
4: Add the reserved cherry tomatoes to the sausage mixture.
5: Add the cooked pasta and creamy pesto, tossing to combine.
6: Spoon into bowls and top with reserved cherry tomatoes, fresh basil, and more vegan parmesan.
