Description
A comforting and indulgent creamy vegan pasta dish featuring sun-dried tomatoes and cashews, perfect for cozy meals and impressing guests.
Ingredients
Scale
- 8 oz (226 g) pasta of your choice
- 1 cup raw cashews (soaked in water for 2–4 hours)
- 1/2 cup sun-dried tomatoes (packed in oil, drained)
- 1 garlic clove
- 1/4 cup (60 ml) vegetable broth (or water)
- 1 tablespoon nutritional yeast
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
- Vegan parmesan, for garnish
- Red pepper flakes, for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain and set the pasta aside.
- In a blender, combine the soaked cashews (drained), sun-dried tomatoes (drained), garlic clove, vegetable broth, nutritional yeast, salt, and pepper. Blend on high until smooth and silky, adding reserved pasta water if needed.
- In a large skillet over medium heat, add the blended sauce and warm gently, stirring occasionally. Adjust seasoning as desired.
- Add the cooked pasta to the skillet and toss to coat in the sauce. If the sauce feels too thick, add reserved pasta water until desired creaminess is reached.
- Serve warm, garnished with fresh basil, vegan parmesan, and red pepper flakes.
Notes
For the creamiest sauce, use a high-power blender and blend cashews thoroughly. Store leftovers in an airtight container in the fridge for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 300mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 81g
- Fiber: 6g
- Protein: 21g
- Cholesterol: 0mg