Creamy Vegan Sun-Dried Tomato Pasta
A delightful vegan pasta dish combining sun-dried tomatoes with a creamy cashew sauce, perfect for quick weeknight dinners.
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.
Notes
For a creamier sauce, soak cashews longer or add extra olive oil. Store leftovers in an airtight container for up to 3-4 days.
