Creamy Vegan Sun-Dried Tomato Pasta
A comforting bowl of creamy vegan pasta with sun-dried tomatoes and cashew sauce that’s rich in flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
- Pasta of choice
- 1 cup cashews
- 1/2 cup sun-dried tomatoes (packed in oil)
- 1 garlic clove
- 1/2 cup vegetable broth
- Salt to taste
- Fresh basil for garnish
- Vegan parmesan for garnish
- Red pepper flakes for garnish
Instructions
- Cook Your Pasta: Begin by bringing a pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
- Blend Your Creamy Sauce: In a blender, combine the cashews, sun-dried tomatoes, garlic, vegetable broth, and a pinch of salt. Blend until smooth and creamy.
- Heat and Combine Your Sauce: In a pan, gently heat the creamy sauce over medium heat. Once warmed through, pour it over the drained pasta and stir well.
- Garnish and Serve: Serve your pasta garnished with fresh basil, vegan parmesan, and red pepper flakes.
Notes
Soak cashews for an hour for a creamier texture. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg