Description
A creamy and flavorful vegan pasta dish featuring sun-dried tomatoes and cashew cream, perfect for any plant-based meal.
Ingredients
- Pasta (any shape)
- Cashews (soaked for 2–4 hours)
- Sun-Dried Tomatoes
- Garlic
- Nutritional Yeast
- Olive Oil
- Vegetable Broth
- Salt & Pepper to taste
- Fresh Basil (for garnish)
- Vegan Parmesan (for garnish)
- Red Pepper Flakes (for garnish)
Instructions
- Cook the Pasta: Boil a large pot of salted water, add your pasta, and cook until al dente, about 8–10 minutes. Reserve 1 cup of pasta water.
- Prepare the Cashew Cream: Drain and rinse soaked cashews, blend with vegetable broth, garlic, sun-dried tomatoes, nutritional yeast, olive oil, salt, and pepper until smooth.
- Sauté the Flavor Base: Heat olive oil in a skillet, add minced garlic and diced sun-dried tomatoes, and sauté for 2–3 minutes.
- Combine Pasta and Sauce: Add cooked pasta to the skillet, pour in the cashew cream, and toss together. Add reserved pasta water as needed for desired consistency.
- Garnish and Serve: Sprinkle with fresh basil, vegan parmesan, and red pepper flakes before enjoying.
Notes
This recipe is versatile; feel free to add vegetables or protein of your choice. Leftover cashew cream makes a great dip.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan pasta, sun-dried tomatoes, creamy sauce, plant-based meal