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Creamy Vegan Sun-Dried Tomato Pasta

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A delicious and creamy vegan pasta dish made with sun-dried tomatoes and cashews, perfect for any meal.

Ingredients

Scale
  • 12 oz pasta (any type, cooked al dente)
  • 1 cup cashews (soaked for at least 2 hours)
  • 1 cup sun-dried tomatoes (packed in oil, drained)
  • 1 garlic clove
  • 1/2 cup vegetable broth
  • 1 tablespoon nutritional yeast
  • Salt and pepper to taste
  • Fresh basil for garnish
  • Vegan parmesan for garnish
  • Red pepper flakes for garnish

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water, drain the rest, and set aside.
  2. Prepare the cashew cream: In a blender, combine soaked cashews, sun-dried tomatoes, garlic, vegetable broth, and nutritional yeast. Blend until smooth, adding reserved pasta water if needed.
  3. Combine pasta and sauce: Add drained pasta to a skillet over medium heat and pour the creamy sauce over it. Toss until well-coated, adjusting consistency with reserved pasta water.
  4. Season to perfection: Add salt and pepper to taste, and toss to mix.
  5. Serve it up: Transfer to serving plates, garnish with basil, vegan parmesan, and red pepper flakes. Enjoy hot!

Notes

This dish can be doubled for meal prep and keeps well in the fridge for a few days. Reheat gently with a splash of water.

Nutrition

Keywords: vegan pasta, sun-dried tomatoes, creamy pasta, plant-based cooking, quick meals

Find it online: https://savoryaddict.com/creamy-vegan-sun-dried-tomato-pasta/