Description
A creamy vegan pasta dish featuring sun-dried tomatoes and a cashew-based sauce, perfect for cozy dinners.
Ingredients
Scale
- 8 oz (227 g) pasta of choice (spaghetti, fettuccine, or short pasta)
- 1 cup raw cashews, soaked
- 1/2 cup sun-dried tomatoes (packed in oil, drained)
- 1 cup vegetable broth (low-sodium preferred)
- 2 cloves garlic
- 1 tablespoon nutritional yeast
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
- Vegan parmesan, for garnish (optional)
- Red pepper flakes, for garnish (optional)
Instructions
- Soak cashews by covering with boiling water and letting sit for 30-60 minutes, or quick-soak by simmering for 10-15 minutes. Drain and reserve.
- Cook pasta in a large pot of salted water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- In a blender, combine soaked cashews, drained sun-dried tomatoes, vegetable broth, garlic, nutritional yeast, salt, and pepper. Blend until completely smooth and creamy.
- In a large sauté pan over medium heat, pour in the blended sauce and warm gently, stirring frequently. Optionally add olive oil or reserved sun-dried tomato oil.
- Add cooked pasta to the pan and toss to coat thoroughly. Adjust consistency with reserved pasta water as needed.
- Serve in bowls and garnish with fresh basil, vegan parmesan, and red pepper flakes to taste.
Notes
For a gluten-free version, use gluten-free pasta. To adjust flavor, add lemon juice or smoked paprika.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 400mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 0mg