Creamy Vegan Sun-Dried Tomato Pasta
A flavorful and healthy vegan pasta dish featuring a creamy sauce made from cashews and sun-dried tomatoes, perfect for any occasion.
Ingredients
Pasta Ingredients
- 8 oz Pasta of choice Use gluten-free pasta if needed.
- 1 cup cashews Almonds or silken tofu can be used as alternatives.
- 1/2 cup sun-dried tomatoes Fresh tomatoes can substitute; roast them for similar flavor.
- 1 clove garlic Garlic powder can replace fresh garlic.
- 1 cup vegetable broth Water or any plant-based broth is a good substitute.
- Salt and pepper to taste Adjust seasoning according to preference.
- Fresh basil for garnish
- Vegan parmesan for garnish
- Red pepper flakes for garnish
Instructions
Cooking the Pasta
- Begin by boiling water in a large pot. Add a pinch of salt and then add your pasta of choice. Cook according to the package instructions until al dente. Drain the pasta and set it aside.
Preparing the Creamy Sauce
- In a blender, combine the cashews, sun-dried tomatoes, garlic, vegetable broth, salt, and pepper. Blend on high until you reach a smooth and creamy consistency. (Tip: Soaking the cashews for a few hours beforehand can make them easier to blend, resulting in an even creamier sauce.)
Heating the Sauce
- In a large skillet, add your blended creamy sauce and heat it over medium heat. Stir occasionally until it’s warmed through.
Combining Pasta and Sauce
- Add the cooked pasta to the skillet with the creamy sauce. Gently toss until the pasta is evenly coated.
Serving
- Serve your pasta warm. Garnish with fresh basil, a sprinkle of vegan parmesan, and a dash of red pepper flakes for added kick.
Notes
Consider adding cooked mushrooms or spinach for extra flavor and nutrition. You can also add a splash of balsamic vinegar for a tangy twist.