Creamy Vegan Sun-Dried Tomato Pasta
A quick and satisfying creamy pasta dish featuring sun-dried tomatoes, cashew sauce, and your choice of pasta, perfect for any plant-based diet.
Ingredients
Main Ingredients
- 12 oz Pasta (spaghetti, penne, or gluten-free) Your choice of pasta.
- 1/2 cup Sun-Dried Tomatoes Adds rich, tangy flavor.
- 1 cup Cashews, soaked Soak for at least 4 hours or boil for 15 minutes for quick prep.
- 1 cup Vegetable Broth Provides flavor and depth.
- 2 cloves Garlic For aromatic flavor.
Seasonings
- 1/4 cup Nutritional Yeast For cheesy flavor.
- 2 tbsp Olive Oil Enhances creaminess.
- to taste Black Pepper Adjust to taste.
- to taste Salt Adjust to taste.
Optional Add-Ins
- 2 cups Fresh Spinach or Kale For added nutrients and color.
- 1 can Chickpeas or Lentils To add protein.
- 1/4 cup Capers or Olives For added brininess.
Instructions
Preparation
- Begin by boiling a large pot of salted water. Add your pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- In a high-speed blender, combine soaked cashews, sun-dried tomatoes, vegetable broth, nutritional yeast, garlic, olive oil, salt, and pepper. Blend until smooth and creamy.
- In a large skillet, add the cooked pasta and pour the creamy sauce over it. Stir gently to coat the pasta evenly.
Finishing Touches
- If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.
- If you’re adding spinach or kale, toss them in at this stage until wilted.
- Plate the pasta and garnish with extra sun-dried tomatoes or a sprinkle of nutritional yeast.
Serving
- Serve immediately and savor every creamy bite!
Notes
For optimal creaminess, soak cashews in water. You can customize the recipe with seasonal veggies. Store leftovers in an airtight container for up to 3 days.