Creamy Vegan Sun-Dried Tomato Pasta
A rich and flavorful plant-based pasta dish made with creamy cashew sauce and savory sun-dried tomatoes, perfect for busy weeknights or impressing guests.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of vegetable broth if the sauce thickens.
