Vegan Creamy Roasted Tomato Garlic Pasta Instructions

• Begin by preheating your oven to 400
• Add the tomatoes, garlic cloves, and olive oil to the cocotte and roast the garlic for 30 minutes or until it's fragrant and golden.
• While the tomatoes and garlic roast, bring a small saucepan with cashews and 1 cup of water to a low boil. Cook for about 25-30 minutes or until the cashews are tender.
• While the garlic and tomatoes roast and the cashews boil, bring a medium saucepan with water to medium heat. Add the pasta, a small drizzle of olive oil, and a pinch of salt to a boil. Cook as instructed on the packaging.
• Once the pasta reaches the desired consistency, strain the pasta over a large bowl so that you can save the pasta water. Set both the pasta and the pasta water aside.
• Once the tomatoes and garlic are done roasting, remove them from the oven. Pour the entire contents of the cocotte into a blender along with the entire contents of the pot of cashews (including the water). Add about ½ a cup of the pasta water to the blender and blend until creamy. If the sauce is too thick to blend, add another ¼ cup of pasta water until you reach desired consistency. The garlic tomato pasta sauce should be silky and creamy.
• Serve the strained pasta tossed in the creamy vegan roasted garlic and tomato sauce. Season with salt and pepper.