Description
A warm bowl of creamy, vegan pasta featuring sun-dried tomatoes and cashews for a comforting and easy meal.
Ingredients
Scale
- 2 cups pasta of choice (about 200 g dry; rigatoni, penne, or fusilli)
- 1 cup raw cashews (soaked for 1–4 hours or quick-soaked in hot water for 15 minutes)
- 1/2 cup sun-dried tomatoes (packed in oil, drained)
- 1/2 cup vegetable broth (120 ml)
- 2 cloves garlic (minced)
- 1 tablespoon nutritional yeast
- Salt and black pepper to taste
- Fresh basil for garnish
- Vegan parmesan for garnish (optional)
- Red pepper flakes for garnish (optional)
Instructions
- Cook the pasta according to package instructions in generously salted water until al dente, drain, and reserve about 1/4 cup of pasta water.
- Drain the soaked cashews and place them in a blender with the drained sun-dried tomatoes, vegetable broth, garlic, and nutritional yeast. Blend until very smooth and creamy, adding reserved pasta water if needed.
- Heat a large pan over medium-low heat and pour in the blended sauce, warming gently. Season with salt and pepper.
- Toss the cooked pasta into the pan, stirring until well coated. Adjust consistency by adding reserved pasta water or broth as needed.
- Serve hot, garnished with torn fresh basil, vegan parmesan, and red pepper flakes if desired.
Notes
For a lower-fat version, replace half the cashews with silken tofu. Can be made gluten-free with gluten-free pasta or nut-free by substituting sunflower seeds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Blending, Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg