A Deliciously Creamy Adventure
Ever taken a bite of something so creamy and flavorful it made your taste buds do a happy dance? Enter Creamy Vegan Sun-Dried Tomato Pasta. This dish packs a punch of deliciousness while being super easy to whip up. Think creamy, crave-worthy, and ready in just one pan. What’s not to love?
Why Make This Recipe
Why will you fall head over heels for this pasta? Here are the top reasons:
- Easy cleanup: One pan means less time washing dishes and more time enjoying your meal (or scrolling through social media, I won’t judge).
- Affordable ingredients: You don’t need a gold-plated grocery list to make this recipe shine. It’s friendly on the wallet!
- Family-friendly: Kids love pasta, and with its creamy goodness, they won’t even notice it’s vegan. Sneaky, right? 😉
Ingredients
You don’t need fancy stuff — just these basics! Grab:
- Pasta of choice
- Cashews
- Sun-dried tomatoes
- Garlic
- Olive oil
- Vegetable broth
- Nutritional yeast
- Salt
- Pepper
- Fresh basil (for garnish)
- Vegan parmesan (for garnish)
- Red pepper flakes (for garnish)
Directions
Ready to dive into this creamy goodness? Follow these simple steps:
- Cook the pasta according to package instructions. Drain and set aside.
- In a blender, combine soaked cashews, sun-dried tomatoes, garlic, olive oil, vegetable broth, nutritional yeast, salt, and pepper. Blend until smooth and creamy.
- In a pan, heat the sauce over medium heat until warmed through.
- Add the cooked pasta to the sauce and toss to coat.
- Serve garnished with fresh basil, vegan parmesan, and a sprinkle of red pepper flakes.
How to Make Creamy Vegan Sun-Dried Tomato Pasta (Overview)
It’s really that easy! You start with some pasta — boil it up and let it hang out. While that’s cooking, whip up a dreamy, creamy sauce in the blender. Just toss in cashews, sun-dried tomatoes, garlic, and a dash of love, and blend it until it’s silky. Heat it all up, mix in the pasta, and voila! Dinner is served. Pro tip: Don’t skip toasting the garlic — it makes all the difference!
How to Serve Creamy Vegan Sun-Dried Tomato Pasta
Imagine a big plate of twirly pasta, drizzled in a rich, tomato-infused cream sauce. Top it off with fresh basil for a pop of green, vegan parmesan for flavor, and a hint of red pepper flakes for a kick! The colors will brighten your table, and the aroma will have everyone flocking to dinner. 😍 Serve it with a side salad or some garlic bread, and you’ve got an instant hit!
How to Store Creamy Vegan Sun-Dried Tomato Pasta
Got leftovers? Good news! This pasta can last in the fridge for about 3-4 days. Just store it in an airtight container for optimal freshness. Need to reheat? A quick zap in the microwave works wonders, but if it seems too thick, a splash of vegetable broth can bring it back to life!
Tips to Make Creamy Vegan Sun-Dried Tomato Pasta
Here are a few handy tips for the best pasta experience:
- Soak your cashews: This helps them blend smoothly for that ultra-creamy texture.
- Infuse extra flavor: Sauté some onions or add spinach to the sauce for more depth.
- Experiment with pasta types: Gluten-free, whole wheat, and even spiralized veggies work great!
- Adjust the heat: If you can’t handle spice, go easy on the red pepper flakes.
Variation
Feeling adventurous? Switch things up by adding some roasted vegetables or tossing in chickpeas for extra protein. Or, grab a handful of fresh spinach, toss it in at the end for a vibrant green twist!
FAQs
Can I use different nuts instead of cashews?
Absolutely! Almonds or macadamia nuts can work too, but keep in mind they might alter the flavor slightly.
Can I make this ahead of time?
Definitely! Cook the pasta and sauce separately, then mix before serving. This way, it stays fresh!
How do I freeze leftovers?
You can freeze this pasta! Just make sure it cools completely before transferring it to a freezer-safe container. It keeps well for about a month.
📌 Pin this recipe for your next cozy dinner night!
Creamy Vegan Sun-Dried Tomato Pasta
Ingredients
Main Ingredients
- 8 ounces Pasta of choice Use any type of pasta you prefer.
- 1 cup Cashews Soaked for smooth blending.
- 1/2 cup Sun-dried tomatoes Oil-packed are preferable.
- 2 cloves Garlic Sauté for extra flavor.
- 2 tablespoons Olive oil
- 1 cup Vegetable broth Adjust based on desired sauce consistency.
- 1/4 cup Nutritional yeast Gives a cheesy flavor.
- 1 teaspoon Salt Taste and adjust if needed.
- 1/2 teaspoon Pepper Adjust to taste.
Garnish
- 1/4 cup Fresh basil For garnish.
- 1/4 cup Vegan parmesan For garnish.
- 1/4 teaspoon Red pepper flakes For garnish, optional.
Instructions
Cooking the Pasta
- Cook the pasta according to package instructions. Drain and set aside.
Making the Sauce
- In a blender, combine soaked cashews, sun-dried tomatoes, garlic, olive oil, vegetable broth, nutritional yeast, salt, and pepper. Blend until smooth and creamy.
- In a pan, heat the sauce over medium heat until warmed through.
Combining and Serving
- Add the cooked pasta to the sauce and toss to coat.
- Serve garnished with fresh basil, vegan parmesan, and a sprinkle of red pepper flakes.
Notes
Printable Recipe Card
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