Creamy (dairy-free) sun dried tomato & basil pasta

I love cheesy, dairy-laden pasta dishes, but this pasta sauce is really rich, creamy and flavourful, and makes a nice, lighter change.

Time to cook: 20 minutes

Ingredients (serves 2):

• 100g cashews (soak them in hot water for half an hour before blending them if you can)

• 2/3 cup vegetable stock

• 1/2 cup plant milk

• 5 sun dried tomatoes

• 4 garlic cloves

• handful of fresh basil

• salt and pepper to taste

• 250g dried pasta of your choice

Method:

1. Put your pasta on to cook as per packet instructions

2. Blend all of the ingredients (excluding the garlic) until smooth in a blender or food processor

3. Slice the garlic and cook in a little olive oil until fragrant

4. Add the sauce to the garlic and cook on a low heat until the pasta is cooked

5. Add the pasta to the sauce, toss and dish up

6. Top with a drizzle of olive oil, a couple of chopped sun dried tomatoes, freshly chopped basil and if you fancy some greens, add a handful of rocket.