Why Make This Recipe
Creamy Vegan Sun-Dried Tomato Pasta is a delightful dish that satisfies your cravings while being completely plant-based. This recipe is perfect for anyone looking for a quick and easy meal that doesn’t compromise on flavor. The combination of sun-dried tomatoes and creamy cashew sauce transforms simple pasta into a gourmet dish. Plus, it’s a healthy option that is rich in nutrients and full of deliciousness!
How to Make Creamy Vegan Sun-Dried Tomato Pasta
Ingredients:
- Pasta of your choice
- Cashews
- Sun-dried tomatoes
- Garlic
- Nutritional yeast
- Olive oil
- Vegetable broth
- Salt and pepper to taste
- Fresh basil for garnish
- Vegan parmesan for garnish (optional)
- Red pepper flakes for garnish (optional)
Directions:
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a blender, combine soaked cashews, sun-dried tomatoes, garlic, nutritional yeast, olive oil, and vegetable broth. Blend until smooth and creamy.
- In a pan over medium heat, combine the creamy sauce with the cooked pasta. Mix well to coat the pasta evenly.
- Season with salt and pepper to taste.
- Serve warm, garnishing with fresh basil, vegan parmesan, and red pepper flakes if desired.
How to Serve Creamy Vegan Sun-Dried Tomato Pasta
Serve this creamy pasta warm, straight from the pan for the best experience. Top it with fresh basil, a sprinkle of vegan parmesan, and a pinch of red pepper flakes to add extra flavor and a pop of color. This dish pairs well with a side salad or steamed vegetables for a complete meal.
How to Store Creamy Vegan Sun-Dried Tomato Pasta
To store any leftovers, place the pasta in an airtight container and keep it in the refrigerator. It can stay fresh for about 3 to 4 days. When you’re ready to enjoy it again, simply reheat in a pan on medium heat, adding a splash of vegetable broth or olive oil to loosen up the sauce if needed.
Tips to Make Creamy Vegan Sun-Dried Tomato Pasta
- Soak the cashews in water for at least a few hours or overnight for the creamiest sauce.
- Feel free to adjust the amount of sun-dried tomatoes based on your taste preference.
- If you prefer a thicker sauce, add less vegetable broth while blending the sauce.
- Spice it up with your favorite herbs like oregano or thyme for added flavor.
Variation
You can easily customize this dish by adding vegetables such as spinach, cherry tomatoes, or zucchini. For protein, consider adding cooked chickpeas or lentils.
FAQs
Can I use different nuts instead of cashews?
Yes, you can use other nuts like almonds or macadamia nuts, but the flavor and creaminess may vary.
Is this recipe gluten-free?
This recipe can be made gluten-free by using gluten-free pasta.
Can I make this dish ahead of time?
Yes, you can prepare the creamy sauce in advance and store it separately. When ready to eat, just cook the pasta and combine them.
Creamy Vegan Sun-Dried Tomato Pasta
Ingredients
Main Ingredients
- 8 oz Pasta of your choice Choose gluten-free pasta if needed
- 1 cup Cashews, soaked Soak in water for at least a few hours or overnight
- 1/2 cup Sun-dried tomatoes
- 2 cloves Garlic, minced
- 3 tbsp Nutritional yeast
- 2 tbsp Olive oil
- 1/2 cup Vegetable broth Add more if you prefer a thinner sauce
- to taste Salt and pepper
Garnishes
- to taste Fresh basil, for garnish
- to taste Vegan parmesan, for garnish (optional)
- to taste Red pepper flakes, for garnish (optional)
Instructions
Preparation
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a blender, combine soaked cashews, sun-dried tomatoes, garlic, nutritional yeast, olive oil, and vegetable broth. Blend until smooth and creamy.
Cooking
- In a pan over medium heat, combine the creamy sauce with the cooked pasta. Mix well to coat the pasta evenly.
- Season with salt and pepper to taste.
Serving
- Serve warm, garnishing with fresh basil, vegan parmesan, and red pepper flakes if desired.