Description
A delightful and creamy pasta dish made with sun-dried tomatoes and a cashew-based sauce, perfect for plant-based dining.
Ingredients
Scale
- 8 oz pasta of your choice
- 1 cup cashews (soaked in water for at least 2 hours)
- 1/2 cup sun-dried tomatoes (preferably oil-packed)
- 1 clove garlic
- 1/2 cup water (or vegetable broth)
- Salt to taste
- 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. Drain and set aside.
- In a blender, combine the soaked cashews, sun-dried tomatoes, garlic, water (or broth), salt, and pepper. Blend until smooth and creamy.
- In a large skillet over medium heat, add the creamy sauce and cook for about 2-3 minutes, stirring occasionally.
- Add the cooked pasta to the skillet and toss to coat evenly with the sauce.
- Garnish with fresh basil, vegan parmesan, and red pepper flakes as desired.
- Serve warm and enjoy your creamy vegan sun-dried tomato pasta!
Notes
Avoid overmixing the sauce once added to the pasta to keep the texture creamy and luscious.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg