Description
A quick and satisfying creamy vegan pasta dish featuring sun-dried tomatoes and cashews.
Ingredients
Scale
- Pasta of your choice (gluten-free if desired)
- 1 cup soaked cashews
- ½ cup sun-dried tomatoes (packed in oil)
- 3 cloves garlic
- ¼ cup nutritional yeast
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- Fresh basil, for garnish
- Vegan Parmesan, for garnish
- Red pepper flakes, for garnish
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and set it aside.
- In a blender, combine the soaked cashews, sun-dried tomatoes, garlic, nutritional yeast, olive oil, salt, and black pepper. Blend until smooth and creamy.
- In a large pan, pour the creamy sauce over the cooked pasta. Toss well to coat every piece.
- Gently heat the mixture on low, stirring for a few minutes to warm through.
- Serve hot, garnished with fresh basil, vegan parmesan, and a dash of red pepper flakes.
Notes
For a nut-free option, substitute cashews with silken tofu or sunflower seeds. Adjust garlic for a milder flavor for kids.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Blending and Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan pasta, sun-dried tomato, creamy pasta, quick dinner