Creamy Vegan Sun-Dried Tomato Pasta
A rich and flavorful vegan pasta dish with creamy cashew sauce and sun-dried tomatoes, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Blending and Cooking
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
- 8 ounces pasta of choice
- 1 cup cashews (soaked)
- 1/2 cup sun-dried tomatoes (oil-packed or dried)
- 1-2 cloves garlic
- 1/2 cup vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil (for garnish)
- Vegan parmesan (for garnish)
- Red pepper flakes (for garnish)
Instructions
- Cook your pasta according to the package instructions until it’s al dente. Drain and set aside.
- Combine soaked cashews, sun-dried tomatoes, garlic, vegetable broth, olive oil, salt, and pepper in a blender. Blend until smooth and creamy.
- Heat a large pan over medium heat, then add the creamy sauce. Cook for a few minutes until warmed through.
- Toss the cooked pasta into the pan, mixing gently to coat the pasta with the sauce evenly.
- Serve the pasta garnished with fresh basil, a sprinkle of vegan parmesan, and a dash of red pepper flakes.
Notes
For the best texture, be sure to cook the pasta al dente and soak cashews in warm water for a creamier blend.