Short introduction
This Creamy Vegan Sun-Dried Tomato Pasta is a delightful dish that combines the rich flavors of sun-dried tomatoes with a creamy, plant-based sauce. Perfect for weeknight dinners, this dish can be prepared in under 30 minutes, making it a quick and satisfying option for those who want a tasty meal without spending hours in the kitchen.
Table of Contents
Why you’ll love it
You’ll love this pasta not only for its exceptional flavor but also for its health benefits. The creamy sauce made from cashews provides protein and healthy fats, while sun-dried tomatoes offer antioxidants and essential vitamins. This dish is not only vegan but also customizable and can be made gluten-free by simply choosing gluten-free pasta. Whether you’re a vegan or just looking to enjoy a healthy meal, this pasta is a delicious choice.
Ingredients
- Pasta of choice
- Cashews
- Sun-dried tomatoes
- Garlic
- Nutritional yeast
- Olive oil
- Salt
- Pepper
- Fresh basil
- Vegan parmesan
- Red pepper flakes
Substitutions & key variations
If you’re missing any ingredients, don’t worry! Here are some substitutions you can consider:
- Pasta: Use gluten-free pasta or whole wheat pasta for added fiber.
- Cashews: If you have allergies, try using silken tofu or hemp seeds for creaminess.
- Sun-dried tomatoes: Fresh tomatoes can work in a pinch, although the flavor and texture will differ.
- Nutritional yeast: For a cheesy flavor, you can use regular cheese if you’re not strictly vegan.
- Fresh basil: Dried basil or parsley can replace fresh herbs if necessary.
Step-by-step
Step 1: Cook the Pasta
Begin by cooking your pasta according to the package instructions. Be sure to salt the boiling water for extra flavor. When it’s done, drain the pasta and set it aside.
Step 2: Soak the Cashews
In a separate bowl, soak the cashews in water for at least 30 minutes. This step is important for achieving a smooth and creamy sauce. After soaking, drain the cashews.
Step 3: Blend the Sauce
In a blender, combine the soaked cashews, sun-dried tomatoes, garlic, nutritional yeast, olive oil, salt, and pepper. Blend everything together until you have a smooth and creamy sauce.
Step 4: Heat the Sauce
In a pan, heat the blended sauce over medium heat. Stir occasionally to prevent sticking. Once heated through, add the cooked pasta to the pan and mix everything well.
Step 5: Serve Hot
Serve your creamy pasta hot, garnished with fresh basil, vegan parmesan, and a sprinkle of red pepper flakes for a little extra kick.
Success tips
- Temperature: Heat the sauce gently to avoid separating the oils. If it gets too hot, it might change the texture.
- Texture: If the sauce feels too thick, add a splash of pasta cooking water to loosen it up.
- Common mistakes: Avoid overcooking the pasta, which may lead to a mushy texture. Always taste-test your sauce before serving to adjust seasoning as needed.
How to serve
This Creamy Vegan Sun-Dried Tomato Pasta can be served as a main dish, perfect for lunch or dinner. Pair it with a simple side salad for a more balanced meal. You could also consider serving it with some crusty bread to soak up any leftover sauce.
Storage & reheating
To store, place any leftovers in an airtight container in the refrigerator. It will keep well for about 3-4 days. To reheat, simply place it in a pan over low heat, adding a splash of water or vegetable broth to rehydrate the sauce.
Frequently Asked Questions
Can I make this pasta gluten-free?
Yes! Just use gluten-free pasta instead of regular pasta.
How can I make the sauce creamier?
For a creamier sauce, ensure you soak the cashews for a longer time or add more olive oil while blending.
Can I freeze this pasta?
While it’s best fresh, you can freeze the sauce separately from the pasta. Just thaw and reheat when ready to eat.
What can I serve with this dish?
It pairs well with a fresh salad, steamed vegetables, or garlic bread.
Is it okay to use dried sun-dried tomatoes?
Yes! Just remember to rehydrate them in warm water for a few hours before blending.
Nutrition notes / equivalents
This dish is packed with nutrients, especially if you use whole-grain pasta. Cashews provide protein and fats, while sun-dried tomatoes are a great source of vitamins A and C. Serving sizes can vary, but this dish is easy to adjust based on your needs.
Conclusion
In just a short time, you can enjoy a delicious, creamy, and healthy meal with this Creamy Vegan Sun-Dried Tomato Pasta. Perfect for a busy weeknight or a cozy weekend dinner, you’ll find that this dish is not only satisfying but also great for impressing friends and family alike. So grab your ingredients and get cooking!
Links to related recipes
- Creamy Vegan Alfredo Pasta
- One-Pot Vegan Mushroom Stroganoff
- Zucchini Noodles with Avocado Pesto
- Vegan Spinach and Artichoke Pasta
- Lemon Garlic Vegan Pasta Salad
Creamy Vegan Sun-Dried Tomato Pasta
Ingredients
For the Pasta
- 8 oz Pasta of choice Can be gluten-free or whole wheat
For the Creamy Sauce
- 1 cup Cashews Soaked for at least 30 minutes
- ½ cup Sun-dried tomatoes Use rehydrated if dried
- 2 cloves Garlic Minced
- ¼ cup Nutritional yeast For cheesy flavor
- 2 tbsp Olive oil
- 1 tsp Salt Adjust to taste
- ½ tsp Pepper Adjust to taste
Garnish
- ¼ cup Fresh basil Chopped
- ¼ cup Vegan parmesan
- ½ tsp Red pepper flakes For extra kick
Instructions
Preparation
- Cook the pasta according to the package instructions, salting the water for flavor. Drain and set aside.
- Soak the cashews in water for at least 30 minutes. After soaking, drain the cashews.
Making the Sauce
- In a blender, combine the soaked cashews, sun-dried tomatoes, garlic, nutritional yeast, olive oil, salt, and pepper. Blend until smooth.
- Heat the blended sauce in a pan over medium heat, stirring occasionally.
Final Steps
- Once the sauce is heated through, add the cooked pasta to the pan and mix well.
- Serve hot, garnished with fresh basil, vegan parmesan, and a sprinkle of red pepper flakes.