Creamy Vegan Sun-Dried Tomato Pasta
Indulge in a rich and creamy plant-based pasta dish featuring sun-dried tomatoes and a velvety cashew sauce.
Ingredients
Main Ingredients
- 12 oz pasta (spaghetti or fettuccine) Your choice of pasta
- 1 cup cashews Soaked for better blending
- 1/2 cup sun-dried tomatoes Chopped
- 2 cloves garlic Minced
- 2 tbsp olive oil Divided for sauce and sauté
- 1/4 cup nutritional yeast For cheesy flavor
- 1 cup vegetable broth Adjust for desired sauce consistency
- to taste salt Season to taste
- to taste black pepper Season to taste
- 1/4 tsp red pepper flakes Optional for heat
- 1/4 cup fresh basil For garnish
- 1/4 cup vegan parmesan Optional for extra cheesy flavor
Instructions
Preparation
- Cook the pasta according to the package instructions. Drain and set aside.
- Soak the cashews in water for at least 30 minutes or quickly soak in hot water for 15 minutes.
Make the Sauce
- In a blender, combine soaked cashews, a couple of sun-dried tomatoes, garlic, olive oil, nutritional yeast, and vegetable broth. Blend until smooth and creamy.
Combine Ingredients
- Heat olive oil in a large skillet and add the remaining chopped sun-dried tomatoes.
- Pour in the creamy sauce and stir well.
- Add cooked pasta to the skillet and toss until evenly coated.
Season and Serve
- Season with salt, black pepper, and red pepper flakes to taste.
- Plate the pasta and garnish with fresh basil and vegan parmesan.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stove, adding vegetable broth or water as needed. Feel free to enhance with additional vegetables like spinach or mushrooms.