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Creamy Vegan Sun-Dried Tomato Pasta

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A delightful vegan pasta dish featuring creamy cashew sauce and tangy sun-dried tomatoes, perfect for any weeknight dinner or gathering.

Ingredients

  • Pasta of your choice
  • Raw cashews (1 cup)
  • Sun-dried tomatoes (1 cup)
  • Garlic (3 cloves)
  • Nutritional yeast (1/4 cup)
  • Olive oil (2 tablespoons)
  • Vegetable broth (1 cup)
  • Salt and pepper (to taste)
  • Fresh basil (a handful, chopped)
  • Vegan parmesan (optional)
  • Red pepper flakes (pinch, optional)

Instructions

  1. Cook the Pasta: Boil a large pot of salted water and add your pasta of choice. Cook according to package instructions until al dente. Remember to reserve a cup of pasta water just before draining.
  2. Prepare the Cashew Cream: While your pasta is cooking, drain and rinse your soaked cashews. Place them in a blender or food processor along with garlic, nutritional yeast, olive oil, and half of your vegetable broth. Blend until silky smooth.
  3. Sauté the Sun-Dried Tomatoes: In a skillet, add a drizzle of olive oil over medium heat. Toss in the sun-dried tomatoes and sauté for 2-3 minutes until they soften a bit.
  4. Combine the Ingredients: Pour the cashew cream sauce into the skillet over the sautéed sun-dried tomatoes. Stir well to combine.
  5. Season to Taste: Add salt, pepper, and red pepper flakes to the cream mixture. Adjust seasoning as needed.
  6. Toss with Pasta: Add your drained pasta to the skillet with the sauce and toss until it’s beautifully coated.
  7. Finishing Touches: Fold in your chopped fresh basil and then serve.

Notes

Serve topped with vegan parmesan and extra fresh basil. Pairs well with a light green salad or crusty bread.

Nutrition

Keywords: vegan pasta, sun-dried tomatoes, creamy pasta, quick dinner, plant-based recipe

Find it online: https://thecomfortspoon.com/creamy-vegan-sun-dried-tomato-pasta/