Description
A creamy and delicious vegan pasta dish featuring sun-dried tomatoes, garlic, and cashews, perfect for cozy evenings or gatherings.
Ingredients
Scale
- 1 cup cashews (soaked for 2 hours)
- 1 cup sun-dried tomatoes (packed in oil, drained)
- 2 cloves garlic
- 1 cup vegetable broth
- 1/4 cup nutritional yeast
- 2 tablespoons olive oil
- Salt and pepper to taste
- 12 oz pasta of choice (gluten-free, if needed)
- Fresh basil for garnish
- Vegan parmesan for serving
- Red pepper flakes for a spicy kick
Instructions
- Soak cashews in water for about 2 hours, then drain.
- Cook pasta according to package instructions until al dente.
- In a blender, combine soaked cashews, sun-dried tomatoes, garlic, vegetable broth, nutritional yeast, olive oil, salt, and pepper; blend until smooth.
- In a pan, heat the sauce over medium heat.
- Add the cooked pasta to the sauce and stir to combine.
- Serve hot, garnished with fresh basil, vegan parmesan, and optional red pepper flakes for extra flavor.
Notes
Avoid overmixing once the pasta is added to keep it from becoming mushy. Always taste the sauce before adding salt and pepper.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg