Creamy Vegan Sun-Dried Tomato Pasta
A rich and creamy vegan pasta dish featuring sun-dried tomatoes and cashew cream, perfect for weeknight dinners.
Ingredients
Pasta
- 12 oz Pasta (your choice, e.g., penne, spaghetti) Choose your favorite type of pasta.
Cream Sauce
- 1 cup Raw cashews Soaked for a few hours for creaminess.
- 1/2 cup Sun-dried tomatoes Use high-quality for best flavor.
- 2 cloves Garlic Minced.
- 2 tbsp Olive oil For blending and heating.
- 2 tbsp Nutritional yeast For a cheesy flavor.
- 1/2 tsp Salt Adjust to taste.
- 1/2 tsp Pepper Freshly ground for best taste.
Garnish
- 1/4 cup Fresh basil Chopped.
- 1/4 cup Vegan parmesan For serving.
- 1/2 tsp Red pepper flakes Optional, for some heat.
Instructions
Preparation
- Cook the pasta according to package instructions.
- In a blender, combine soaked cashews, sun-dried tomatoes, garlic, olive oil, nutritional yeast, salt, and pepper. Blend until smooth.
Cooking
- Pour the sauce into a pan over medium heat and heat until warmed through.
- Drain the pasta and mix it with the sauce until well coated.
Serving
- Serve garnished with fresh basil, vegan parmesan, and red pepper flakes if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in a saucepan over medium heat, adding vegetable broth or water if needed.