Creamy Vegan Sun-Dried Tomato Pasta
A rich and comforting vegan pasta dish featuring a creamy, cashew-based sauce with sun-dried tomatoes and garlic, perfect for quick weeknight dinners.
Ingredients
Main Ingredients
- 8 oz Pasta (any shape) Use your favorite type of pasta.
- 1 cup Cashews (soaked for creaminess) Soak for at least 2 hours.
- 1/2 cup Sun-dried tomatoes These are the star of the dish!
- 2 cloves Garlic Provides aromatic flavor.
- 1/4 cup Nutritional yeast Adds cheesy flavor without dairy.
- 2 tbsp Olive oil For richness and depth.
- 1 cup Vegetable broth Base for the creamy sauce.
- to taste Salt Add according to preference.
- to taste Pepper Add according to preference.
- 1 tbsp Fresh basil For garnish.
- optional Vegan parmesan Highly recommended for serving.
- optional Red pepper flakes For a hint of heat.
Instructions
Cooking Pasta
- Cook the pasta according to the package instructions until it reaches al dente. Drain and set aside.
Preparing the Sauce
- In a blender, combine soaked cashews, sun-dried tomatoes, garlic, nutritional yeast, olive oil, vegetable broth, salt, and pepper. Blitz until smooth and creamy.
- Pour the creamy sauce into a large pan over medium heat and warm through. If the sauce is too thick, add additional vegetable broth until you reach the desired consistency.
Combining Ingredients
- Toss the cooked pasta into the sauce, ensuring it’s well-coated.
- Serve garnished with fresh basil, a sprinkle of vegan parmesan, and red pepper flakes if desired. Enjoy your creamy vegan pasta!
Notes
Store any leftovers in an airtight container in the fridge for up to 4 days. Freeze the sauce in individual portions, which will last for about a month. Let it cool completely before freezing, and thaw it overnight in the fridge before reheating gently on the stovetop.