Description
A comforting and bold vegan pasta dish made with sun-dried tomatoes and creamy cashew sauce.
Ingredients
Scale
- 8 oz Pasta (Spaghetti or Penne)
- 1 cup Cashews
- 1 cup Sun-Dried Tomatoes (packed in oil)
- 3 cloves Garlic (minced)
- 1/4 cup Nutritional Yeast
- 1 cup Vegetable Broth
- Salt and Pepper (to taste)
- Fresh Basil (for garnish)
- Vegan Parmesan (for garnish)
- Red Pepper Flakes (for garnish)
Instructions
- Cook your pasta in salted boiling water according to package directions. Drain and set aside, reserving some cooking water.
- Soak the cashews in warm water, about 20-30 minutes, or use roasted ones without soaking.
- Sauté garlic in olive oil for 30 seconds, then add sun-dried tomatoes and cook for 2 minutes.
- Blend the soaked cashews, sautéed vegetables, nutritional yeast, broth, salt, and pepper until smooth.
- Combine the cooked pasta with the sauce in a skillet, tossing gently and adding pasta water to adjust consistency.
- Serve garnished with fresh basil, vegan parmesan, and red pepper flakes.
Notes
For added flavor, consider incorporating spinach or roasted vegetables. Store sauce separately if making ahead.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan pasta, sun-dried tomato, creamy sauce, plant-based dinner, comfort food