84.

Vegan Miso Soup with Tofu and

Vegetables

Prep time: 5 minutes Cook time: 10-15 minutes Total time: 15-20 minutes Serves: 4

Ingredients:

8 oz spaghetti or other pasta

1 tbsp olive oil

1 small onion, diced

2 cloves garlic, minced

1 can (14 oz) diced tomatoes

1/4 cup raw cashews

1/4 cup water

1/4 cup fresh basil, chopped

Salt and pepper, to taste

Red pepper flakes (optional)

Instructions:

Cook pasta according to package instructions. Drain and set aside.

While the pasta is cooking, heat olive oil in a large skillet over medium heat.

Add diced onion and minced garlic to the skillet and sauté for 2-3 minutes until the onion is soft
and translucent.

Add the can of diced tomatoes to the skillet and stir to combine.

In a blender or food processor, combine the raw cashews and water and blend until smooth and
creamy.

Pour the cashew cream into the skillet with the tomato mixture and stir to combine.
Season with salt and pepper to taste.

Simmer the tomato and cashew cream sauce for 5-7 minutes, stirring occasionally, until heated
through.

Add the cooked pasta to the skillet and toss to coat with the sauce.

Stir in the chopped fresh basil.

Serve hot, topped with red pepper flakes, if desired.

Nutrition: Calories: 357, Fat: 10g, Carbohydrates: 58g Protein: 11g Fiber: 5g Sugar: 6g
Sodium: 331mg

Note: Nutrition information is based on a single serving of the recipe and may vary depending
on the specific ingredients used.