Description
A delicious and creamy vegan pasta dish made with sun-dried tomatoes and cashews, perfect for any night of the week.
Ingredients
Scale
- 8 oz Pasta of Choice
- 1 cup Cashews (soaked for 4 hours or more)
- 1 cup Sun-Dried Tomatoes (packed in oil, drained)
- 1 cup Vegetable Broth
- 2 cloves Garlic
- 1 tablespoon Nutritional Yeast
- Salt and Pepper to Taste
- Fresh Basil (for garnish)
- Vegan Parmesan (for garnish)
- Red Pepper Flakes (for garnish)
Instructions
- Prepare Your Pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions, usually about 8-10 minutes. Reserve about ½ cup of the pasta water and then drain.
- Make Your Creamy Sauce: In a high-speed blender, combine the soaked cashews, sun-dried tomatoes, garlic, vegetable broth, and nutritional yeast. Blend until completely smooth.
- Combine Pasta and Sauce: In a large skillet, warm the creamy sauce over medium heat for 2-3 minutes. Add your drained pasta and toss to coat, adjusting with reserved pasta water if needed.
- Season to Taste: Add salt, pepper, and red pepper flakes to your preference. Cook together for another minute.
- Serve It Up: Spoon your pasta into bowls and garnish with fresh basil, vegan parmesan, and additional red pepper flakes, then serve hot.
Notes
For a creamier sauce, soak cashews overnight. This dish can be stored in the fridge for up to 4 days or frozen for a month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan pasta, creamy pasta, sun-dried tomatoes, plant-based, comfort food