Creamy Vegan Sun-Dried Tomato Pasta
A deliciously creamy vegan pasta dish made with sun-dried tomatoes, cashews, and garlic that is perfect for a quick and family-friendly meal.
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
Leftovers can last in the fridge for about 3-4 days. Reheat in the microwave; add vegetable broth if too thick. Consider adding sautéed onions or fresh spinach for extra flavor.