Description
A warm, comforting bowl of creamy vegan pasta featuring sun-dried tomatoes and blended cashews, perfect for weeknights or special dinners.
Ingredients
Scale
- Pasta of your choice
- 1 cup cashews
- 1/2 cup sun-dried tomatoes
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Fresh basil
- Vegan parmesan (optional)
- Red pepper flakes (optional)
Instructions
- Soak the cashews in water for at least 2 hours then drain.
- Blend soaked cashews with sun-dried tomatoes, garlic, nutritional yeast, olive oil, salt, and pepper until smooth.
- Boil water and cook pasta until al dente.
- Drain pasta, reserving some pasta water.
- Mix the drained pasta with the creamy sauce, adding reserved pasta water as needed.
- Garnish with fresh basil, vegan parmesan, and red pepper flakes if desired. Serve warm.
Notes
For a lighter version, consider using half the cashews and adding silken tofu or white beans. Always reserve pasta water to adjust the sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Boiling and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan pasta, creamy pasta, sun-dried tomatoes, comfort food, weeknight dinner