Description
A deliciously creamy and flavorful vegan pasta dish made with sun-dried tomatoes and a cashew-based sauce, perfect for a comforting weeknight meal.
Ingredients
- Pasta (your choice)
- Cashews (soaked for 2-4 hours)
- Sun-Dried Tomatoes (oil-packed)
- Garlic (fresh)
- Olive Oil (extra virgin)
- Nutritional Yeast
- Vegetable Broth (low-sodium)
- Salt
- Pepper (freshly cracked)
- Fresh Basil (for garnish)
- Vegan Parmesan (for garnish)
- Red Pepper Flakes (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to boil, add pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
- Make the Sauce: Blend soaked cashews, drained sun-dried tomatoes, minced garlic, olive oil, nutritional yeast, vegetable broth, salt, and pepper in a high-speed blender until creamy.
- Heat the Sauce: Pour the blended sauce into a large pan over medium heat and warm through for about 2-3 minutes.
- Combine with Pasta: Add drained pasta to the sauce and stir to coat, letting flavors meld for an additional minute.
- Serve: Plate warm and garnish with basil, vegan parmesan, and red pepper flakes.
Notes
To enhance the dish, try adding a splash of lemon juice to the sauce. This pasta pairs wonderfully with a mixed greens salad or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan pasta, sun-dried tomatoes, creamy sauce, comfort food, Italian vegan dish
