Creamy Vegan Sun-Dried Tomato Pasta
A delicious plant-based pasta dish featuring a creamy sun-dried tomato sauce, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
- 8 oz pasta (your choice)
- 1 cup cashews, soaked
- 1/2 cup sun-dried tomatoes, soaked
- 1 garlic clove
- 1/2 cup vegetable broth
- 2 tablespoons nutritional yeast
- Salt and pepper to taste
- Fresh basil for garnish
- Vegan Parmesan for garnish
- Red pepper flakes for garnish
Instructions
- Cook the Pasta: Boil a large pot of salted water and add your pasta. Cook according to package instructions, about 8-10 minutes. Reserve a cup of pasta water before draining.
- Prepare the Cashew Cream: Drain and rinse soaked cashews. Blend with sun-dried tomatoes, garlic, vegetable broth, and nutritional yeast until smooth. Adjust consistency with reserved pasta water if needed.
- Season the Sauce: Transfer cashew sauce to a bowl and season with salt and pepper to taste, adding extra nutritional yeast if desired.
- Combine and Heat: In a skillet, mix cooked pasta with the creamy sauce over low heat, adding reserved pasta water as needed.
- Plate It Up: Serve the pasta and garnish with fresh basil, vegan parmesan, and red pepper flakes. Enjoy!
Notes
Feel free to double the recipe for leftovers; they reheat beautifully!
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan pasta, sun-dried tomato, creamy sauce, plant-based, easy dinner