Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2

Introduction:
Elevate your pasta night with this delightful Creamy Spaghetti Basil Alfredo. This recipe combines the richness of a cashew-based alfredo sauce with the freshness of cherry tomatoes, olives, and aromatic basil. It’s a perfect dish for two that’s both indulgent and full of flavor. Let’s get started on this scrumptious pasta creation.

Ingredients:

• Spaghetti for two
• 1 cup cherry tomatoes
• 1 cup roughly chopped pitted olives
• 1/2 cup butter beans (or other beans for a nut-free option)
• 1/2 cup fresh basil
• 1/2 cup raw cashews, soaked for at least an hour (or use beans for a nut-free version)
• 1/4 cup plant milk
• Zest and juice of 1 lemon
• 1/4 cup nutritional yeast
• 1 clove garlic
• 1 tsp onion powder
• Salt to taste

Instructions:

1. Cook the spaghetti according to package instructions. Once cooked, drain and set aside.
2. In a blender, combine the soaked cashews (or beans for a nut-free option), plant milk, lemon zest, lemon juice, nutritional yeast, garlic, onion powder, and a pinch of salt. Blend until the mixture is smooth and has a saucy consistency.
3. Pour the creamy sauce over the cooked spaghetti. If desired, gently warm the pasta and sauce together in a pan over low heat before serving.
4. Serve the creamy spaghetti basil alfredo topped with halved cherry tomatoes, chopped olives, fresh basil leaves, and a sprinkle of pine nuts.

Notes:

• For a nut-free version, replace cashews with beans (butter beans, kidney beans, etc.) to achieve a similar creamy texture.
• Customise the dish with your favorite toppings or add extra fresh herbs for even more flavor.