Roasted Corn Alfredo Pasta
[Vegan, Gluten-Free]

For the Sauce:

• 1 cup raw cashews, soaked overnight
• 2 ears of raw corn or 1 1/2 cups roasted corn kernels
• 1 cup almond milk
• 1 garlic clove, minced
• 1/4 cup fresh basil, julienned
• 2 tablespoons nutritional yeast
• A pinch of nutmeg
• Salt and pepper, to taste

For the Pasta:

• 1 box gluten-free penne pasta
• 1 Portobello mushroom, diced
• 1/3 large white onion, diced
• 1/4 cup vegetable broth or water
• 1 clove garlic, finely minced
• 1 tablespoon balsamic vinegar
• 1/2 cup roasted corn kernels
• 1/4 cup fresh basil, finely chopped
• Salt and pepper to taste

For the Garnish:

• Red pepper flakes
• Fresh basil
• Any remaining roasted corn