Creamy Vegan Sun-Dried Tomato Pasta
Short introduction
Creamy Vegan Sun-Dried Tomato Pasta is a rich and flavorful dish that delights the taste buds while being completely plant-based. With creamy cashew sauce combined with the savory taste of sun-dried tomatoes, this pasta is quick to prepare, making it an excellent choice for busy weeknights or when you want to impress guests without spending hours in the kitchen.
Why you’ll love it
There are many reasons to fall in love with this creamy vegan pasta dish. First, it’s simple to make, taking only about 30 minutes from start to finish. Second, it’s a healthy option, packed with wholesome ingredients like cashews and sun-dried tomatoes. Third, it’s versatile and can fit into various dietary preferences. Whether you’re vegan, gluten-free, or just looking to incorporate more plant-based meals into your diet, this dish hits all the marks. Plus, it’s absolutely delicious and sure to please both vegans and non-vegans alike.
Ingredients
To make Creamy Vegan Sun-Dried Tomato Pasta, gather the following ingredients:
- 8 oz pasta of choice
- 1 cup cashews, soaked
- 1/2 cup sun-dried tomatoes, packed in oil
- 1/2 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
Substitutions & key variations
If you’re missing some ingredients or want to tweak the recipe, here are some suggestions:
- Pasta: You can use any type of pasta, including gluten-free options like brown rice pasta or zucchini noodles for a low-carb version.
- Cashews: If you’re allergic, try using tahini or silken tofu as a nut-free alternative.
- Sun-dried tomatoes: You can use roasted red peppers for a different flavor, but adjust the seasoning accordingly.
- Nutritional yeast: This adds a cheesy flavor. If you don’t have it, you can leave it out or use a bit of miso paste.
Feel free to mix and match based on your preferences and pantry staples.
Step-by-step
Step 1: Cook the Pasta
Begin by cooking the pasta according to the package instructions until al dente. Once cooked, drain the pasta and set it aside for later.
Step 2: Blend the Sauce
In a blender, combine the soaked cashews, sun-dried tomatoes, vegetable broth, garlic, nutritional yeast, salt, and pepper. Blend everything together until the mixture is completely smooth and creamy.
Step 3: Heat the Sauce
Pour the blended sauce into a pan and heat it over medium heat. Stir occasionally until the sauce is warmed through.
Step 4: Combine Pasta and Sauce
Add the cooked pasta to the warm sauce. Toss everything together to ensure all the pasta is evenly coated with the creamy sauce.
Step 5: Serve
Serve the pasta hot and garnish with fresh basil, a sprinkle of vegan parmesan, and red pepper flakes for an extra kick.
Success tips
- Make sure to soak the cashews for at least 2 hours for the best creamy texture.
- Blend the sauce until it’s completely smooth—you don’t want any lumps.
- Adjust the salt and pepper to your personal taste; you can start with a little and add more as needed.
- Don’t overcook the pasta; it should remain slightly firm, as it will continue to cook when mixed with the sauce.
How to serve
Creamy Vegan Sun-Dried Tomato Pasta is best enjoyed immediately while warm. Garnish with fresh basil and enjoy a delightful blend of flavors. You can pair it with a fresh salad or some crusty bread for a well-rounded meal.
Storage & reheating
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in a pan over medium heat or use the microwave. If the sauce thickens in the fridge, you can add a splash of vegetable broth while reheating to achieve your desired consistency.
Frequently Asked Questions
Q: Can I freeze this pasta?
A: Yes, you can freeze it. However, the sauce may separate upon thawing; just give it a quick blend before serving again.
Q: Is this recipe gluten-free?
A: If you use gluten-free pasta, then yes! This recipe can easily be made gluten-free.
Q: Can I add vegetables to this recipe?
A: Absolutely! Feel free to toss in some sautéed spinach, cherry tomatoes, or zucchini for added nutrition and flavor.
Q: How can I spice it up?
A: Add some crushed red pepper flakes or a splash of hot sauce for extra heat.
Q: Can I make it ahead of time?
A: For best flavor and texture, it’s advisable to make it fresh, but you can prepare the sauce ahead of time and cook the pasta when you’re ready to serve.
Nutrition notes / equivalents
This Creamy Vegan Sun-Dried Tomato Pasta is packed with healthy fats from the cashews, fiber from the pasta, and vitamins from the fresh basil and tomatoes. It’s a nourishing dish that makes for a quick and easy weeknight meal.
Conclusion + CTA
Creamy Vegan Sun-Dried Tomato Pasta is a simple yet sophisticated dish that pleases the palate and fits various dietary preferences. With its creamy texture and rich flavor, it’s hard to believe it’s entirely plant-based! Give it a try for your next meal, and don’t forget to share your experience!
Links to related recipes
Creamy Vegan Sun-Dried Tomato Pasta
Ingredients
Pasta and Sauce Ingredients
- 8 oz pasta of choice
- 1 cup cashews, soaked Soak for at least 2 hours for the best creamy texture.
- ½ cup sun-dried tomatoes, packed in oil
- ½ cup vegetable broth
- 2 cloves garlic
- 1 tablespoon nutritional yeast Adds a cheesy flavor.
- to taste Salt and pepper Adjust to personal taste.
Garnishes
- to taste Fresh basil For garnish.
- to taste Vegan parmesan For garnish.
- to taste Red pepper flakes For garnish and extra heat.
Instructions
Preparation
- Cook the pasta according to the package instructions until al dente. Once cooked, drain the pasta and set it aside.
- In a blender, combine the soaked cashews, sun-dried tomatoes, vegetable broth, garlic, nutritional yeast, salt, and pepper. Blend until completely smooth and creamy.
- Pour the blended sauce into a pan and heat it over medium heat, stirring occasionally until warmed through.
- Add the cooked pasta to the warm sauce and toss to coat evenly.
- Serve the pasta hot, garnished with fresh basil, vegan parmesan, and red pepper flakes.