Creamy Vegan Sun-Dried Tomato Pasta
A rich and satisfying creamy vegan pasta dish made with blended cashews and sun-dried tomatoes, perfect for a quick weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Blending, Cooking
- Cuisine: Italian
- Diet: Vegan
Ingredients
- Pasta of your choice (spaghetti, penne, or gluten-free)
- 1 cup cashews
- 1/2 cup sun-dried tomatoes (not in oil)
- 1 cup vegetable broth
- 2-3 cloves garlic
- 2 tablespoons olive oil
- 1/4 cup nutritional yeast
- Salt and pepper to taste
- Fresh basil for garnish
- Vegan parmesan (optional)
- Red pepper flakes for a touch of heat
Instructions
- Soak the cashews in water for at least 1 hour. After soaking, drain them well.
- In a blender, add the soaked cashews, sun-dried tomatoes, vegetable broth, garlic, olive oil, nutritional yeast, salt, and pepper. Blend until you achieve a smooth and creamy texture.
- Prepare the pasta according to the package instructions. Once done, drain and set aside.
- In a large pan, pour in the creamy sauce and heat it on low. Add the cooked pasta to the pan, mixing until every bite is fully coated in that luscious sauce.
- Plate it up, garnishing with fresh basil, a sprinkle of vegan parmesan, and a kick of red pepper flakes as desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to a month. Reheat on the stovetop, adding a splash of water or broth if needed. Try adding sautéed mushrooms or leafy greens for extra flavor.