By Dr.Sirisha Potluri:
Ingredients:
4-5cups of cherry tomatoes
10-12 garlic cloves
3 cups of cooked whole wheat penne pasta
1 cup pulp left over from making almond and cashew milk( 1/2 cup each of cashews and almonds soaked overnight and made milk with 3 cups of water in a high speed blender ) ( Added Italian herbs and spices to the left over nut pulp drained off all the water.)
Italian spices and herbs ( red pepper flakes, dried basil, dried oregano, garlic powder, onion powder)
Salt to taste.
2-3 tablespoons of oil free sun dried tomatoes
2-3 table spoons of unsweetened plain plant milk
1/4th cup nutritional yeast
1 cup of fresh basil
Instructions:
Preheat oven at 400F and layer cherry tomatoes in a baking Dish.
Arrange cherry tomatoes, garlic in the baking tray leaving some space in the middle for cashew and almond cheese.
Bake this for 30-35 minutes.
Mean while cook whole wheat pasta according to instructions and keep it ready.
Cherry tomatoes and garlic cook well and nice aroma releases, after 30 minutes check and add cooked pasta, all the Italian herbs and spices according to your taste, sun dried tomatoes,nutritional yeast and plant milk and mix everything well and bake this pasta mix for 10 -15 more minutes at 400F.
Now mix fresh basil into pasta and serve it warm.
Served with a Simple arugula orange salad and apple cider vinegar is dressing.
