Description
A quick and delicious creamy vegan pasta dish featuring sun-dried tomatoes and cashews.
Ingredients
- Pasta (such as spaghetti or penne)
- Cashews (soaked for creaminess)
- Sun-dried tomatoes (packed in oil)
- Garlic
- Nutritional yeast
- Vegetable broth
- Olive oil
- Salt and pepper
- Fresh basil
- Vegan parmesan (optional)
- Red pepper flakes (optional)
Instructions
- Cook the pasta: Bring a pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. Drain and set aside, saving a cup of pasta water.
- Prepare the sauce: In a blender, combine the soaked cashews, sun-dried tomatoes, garlic, nutritional yeast, vegetable broth, olive oil, salt, and pepper. Blend until smooth and creamy.
- Heat the sauce: Pour the sauce into a large pan over medium heat. Stir for a few minutes until heated through. Thin with reserved pasta water if too thick.
- Combine: Add the cooked pasta into the sauce, tossing gently to coat. Allow to mingle for about a minute.
- Serve: Plate the pasta and garnish with fresh basil, vegan parmesan, and red pepper flakes if desired.
Notes
For a nut-free option, substitute cashews with blended silken tofu or cooked cauliflower. Pair with garlic bread or a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Blending and Cooking
- Cuisine: Vegan Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: creamy vegan pasta, sun-dried tomatoes, quick dinner, plant-based meal, easy vegan recipes