Creamy Vegan Sun-Dried Tomato Pasta
A delightful and creamy plant-based pasta dish that combines sun-dried tomatoes and a rich cashew sauce for a gourmet experience.
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.
Notes
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in a pan, adding a splash of vegetable broth or olive oil if needed.